Salsa Verde

2 x Garlic cloves

3 x Scallions

1/2 c Parsley leaves

1/4 c Cilantro

Pickled jalapeno pepper 13 oz Tomatillos (fresh or canned)

4 oz Mild green peppers (chopped)

1/4 ts Hot pepper sauce

1 ts Salt (or to taste)

Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11.