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What You Need:
(To Make: about 1 cup)
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A 10-ounce can Mexican green tomatoes, drained
¼ cup finely chopped onions
1 tablespoon coarsely chopped fresh coriander (cilantro)
1 teaspoon drained, rinsed and finely chopped canned serrano chili
¼ teaspoon finely chopped garlic
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. In a small bowl, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper, and with a large spoon, mix them gently but thoroughly together. Taste for seasoning.
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2. If the sauce is not to be served immediately, cover the bowl with plastic wrap and refrigerate. It will keep for at least two days.
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3. "Salsa verde", traditionally, is served with cooked meats, tacos and tostadas.
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