Salsa Verde
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 13 oz Tomatillos (fresh or canned)
- 1/2 c Parsley leaves
- 1/4 ts Hot pepper sauce
- 1 ts Salt (or to taste)
- 4 oz Mild green peppers (chopped)
- 3 x Scallions
- 1 x Pickled jalapeno pepper
- Chop
- 2 x Garlic cloves
- 1/4 c Cilantro
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Blender
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Food processor
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Chef's knife
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Cutting board