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Salsa Verde by www.country-cooking.com
Garlic cloves
Scallions
1/2 cup Parsley leaves
1/4 cup Cilantro
Pickled jalapeno pepper
13 ounces Tomatillos (fresh or canned)
4 ounces Mild green peppers (chopped)
1/4 teaspoon Hot pepper sauce
1 teaspoon Salt (or to taste)
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.
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