Barrington Software Incorporated

 


Salsa Verde

Cookbook Martha Stewart

Category Name Salsa

Servings 8 Tools

Serving Size

Yield 4.00 Yield Unit Quart(s)

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Pound(s) tomatillos, husks

removed

1 Cup(s) loosely packed

cilantro leaves,

roughly chopped

5 jalapeño peppers, diced

6 scallions, chopped

2 Clove(s) garlic, minced

2 Tablespoon(s) freshly squeezed

lime juice

1/2 Teaspoon(s) salt

1/8 Teaspoon(s) freshly ground

black pepper

Method

1. Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool;

chop into 1/2-inch pieces.


2. Toss in bowl with remaining ingredients. Refrigerate several hours before

serving. Salsa will keep refrigerated for three days.




HACCP Instructions

8/4/2003 12:15:02 PM Page 1 of 1 Salsa Verde
 

 

 

 

 

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