Hot Salsa Verde
Hot Salsa Verde recipe
Yield
12 servingsPrep
10 minCook
0 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
garlic cloves
|
*
|
|
| 3 |
scallions, spring or green onions
|
*
|
|
| ½ | cup |
parsley leaves
|
|
| ¼ | cup |
cilantro
|
|
| 1 |
jalapeño pepper
pickled |
*
|
|
| 13 | ounces |
tomatillos
fresh or canned |
*
|
| 4 | ounces |
green bell peppers
mild, chopped |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic cloves
|
*
|
| 3 | each |
scallions, spring or green onions
|
*
|
| 118 | ml |
parsley leaves
|
|
| 59 | ml |
cilantro
|
|
| 1 | x |
jalapeño pepper
pickled |
*
|
| 375.7 | ml/g |
tomatillos
fresh or canned |
*
|
| 115.6 | ml/g |
green bell peppers
mild, chopped |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 5 | ml |
salt
|
|
Directions
Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds).
Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix.
Refrigerate, covered.
