Cinco de Mayo: Salsa Verde
Source of Recipe
From "The Mazola Corn Oil Mexican Cookbook"
List of Ingredients
- 2 Tbsp corn oil
- � cup sliced green onion
- � cup cilantro
- 1 to 2 pickled jalape�o peppers, seeded
- 1 clove garlic
- � tsp salt
- � pound tomatillos, husked, quartered (about 1� cups)
Instructions
- In blender or food processor, place first 6 ingredients; cover. Blend on high speed 30 seconds or until fairly smooth.
- Add tomatillos, � at a time. Blend on high speed 30 seconds after each addition, or until coarsely chopped.
- Place in 1-quart saucepan. Stirring frequently, bring to boil over medium-high heat. Reduce heat. Stirring occasionally, cook, uncovered, 5 minutes or until slightly thickened. Cover; chill.
Store, tightly covered, in refrigerator.
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