Salsa Verde, Mexican Style Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 medium: Onion, finely minced
1/2 tsp: Salt, OR more
1 tbsp: Minced, fresh cilantro
10 ounce: Canned tomatillos, well
1: Serrano or jalapeno chile,
-drained,
-finely minced,
Directions:
1. If possible, use an electric blender or food processor to blend
all the ingredients together. (Without machines, use a fork or
mortar and pestle to mash the ingredients.)
2. Taste and adjust seasonings.
Makes about 2 cups.
From: JANE BUTELS TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking
Echo, 1/93
Source from luhu.jp
all the ingredients together. (Without machines, use a fork or
mortar and pestle to mash the ingredients.)
2. Taste and adjust seasonings.
Makes about 2 cups.
From: JANE BUTELS TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking
Echo, 1/93
Source from luhu.jp