Superb, light and refreshing, this sauce has a wide variety of uses. Great with grilled shrimp, some fish dishes and grilled chicken.

Salsa Verde
Recipe type: Sauces
Serves: 20
  • 2 cloves garlic
  • 1/2 Cup parsley leaves
  • 1 pickled jalapeno pepper
  • 4 ounces mild green peppers (chopped and seeded)
  • 1 teaspoon salt (or to taste)
  • 3 scallions
  • 1/4 Cup cilantro
  • 13 ounces tomatillos (fresh or canned)
  • 1/4 teaspoon hot pepper sauce
  1. 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.)
  2. Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor).
  3. Add the tomatillos and process until pureed, about 5 seconds.
  4. Add the remaining ingredients and pulse 2 times to mix.
  5. Refrigerate, covered.

Serve over chicken or fish.

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