SALSA VERDE 2 by www.country-cooking.com
1 can Mexican green tomatoes
(10oz) -- drained
1/4 cup Onions -- finely chopped
1 tablespoon Cilantro; coarsely chopped -- *
1 teaspoon Canned Serrano chilis
Drained, rinsed -- and
Finely chopped
1/4 teaspoon Garlic -- finely chopped
1/2 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
* Also called Chinese Parsley or Fresh Coriander. In a small bow, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper to taste. Mix gently, but thoroughly together. Taste for seasoning.
Refrigerate if not to be used immediately. It will only keep for a couple of days. Yield: 1 cup.
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