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Salsa Verde (Vtjs99b)
Category Mexican
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The Recipe

1 cn Mexican green tomatoes

(10oz); drained 1/4 c Onions; finely chopped

1 tb Cilantro; coarsely chopped,*

1 ts Canned Serrano chilis;

Drained, rinsed, and Finely chopped 1/4 ts Garlic; finely chopped

1/2 ts Salt

1/8 ts 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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