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Cinco de Mayo: Salsa Verde

Source of Recipe


From "The Mazola Corn Oil Mexican Cookbook"



List of Ingredients



• 2 Tbsp corn oil
  
• ½ cup sliced green onion
  
• ¼ cup cilantro
  
• 1 to 2 pickled jalapeño peppers, seeded
  
• 1 clove garlic
  
• ¼ tsp salt
  
• ½ pound tomatillos, husked, quartered (about 1½ cups)
  






Instructions



1. In blender or food processor, place first 6 ingredients; cover. Blend on high speed 30 seconds or until fairly smooth.
   
   
2. Add tomatillos, ¼ at a time. Blend on high speed 30 seconds after each addition, or until coarsely chopped.
   
   
3. Place in 1-quart saucepan. Stirring frequently, bring to boil over medium-high heat. Reduce heat. Stirring occasionally, cook, uncovered, 5 minutes or until slightly thickened. Cover; chill.
   Store, tightly covered, in refrigerator.