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Traditional Green Salsa (Salsa Verde)


1 cup chopped onions
1/4 cup vegetable oil
1 1/2 cup spinach, chopped
1 1/2 cup whole tomatillos, cooked (green tomatoes)
1/2 cup green chiles, chopped
2 cloves garlic, crushed
1 tablespoon dried oregano leaves
1 cup chicken stock

Cook and stir onions in oil in 3 quart saucepan until tender. Add spinach, tomatillos with liquid, garlic and oregano. Cover and cook over medium heat 5 minutes. Transfer to blender container; cover and blend on low speed until smooth, about 1 minute. Return mixture to saucepan; stir in chicken stock. Heat to boiling; reduce heat and simmer uncovered 10 minutes. Cover and refrigerate no longer than 10 days.

Yields about 4 1/2 cups.

NOTE:
for less picante sauce, use a lesser amount of chiles.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.