SALSA VERDE FOR EMPANADAS

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Salsa Verde for Empanadas image

Blanching the tomatillos takes away some of their bitterness. Use this salsa with our Empanadas with Spicy Pork.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 4 cups

Number Of Ingredients 8

1 pound tomatillos, husks removed
1 cup loosely packed cilantro leaves, roughly chopped
5 jalapeno chile, diced
6 scallions, chopped
2 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.
  • Toss in bowl with remaining ingredients.

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