YIELD: 100 servings
3 bunches green onions
20 fresh jalapeno peppers
5 lbs. fresh tomatillos
2 oz. vegetable oil
2 bunches fresh cilantro
2 tsps. salt
4 oz. water
1. Remove root end from green onions and wash. Remove stems from jalapenos and wash. Remove skin from tomatillos and wash. Toss onions, tomatillos, onions, vegetable oil and salt in food processor until puréed to a smooth consistency.
2. Add cilantro and pulse in processor to coarsely chop. Add water if necessary for consistency.
*Note: This produce is extremely spicy and should be used only in elementary schools where students have shown an affinity for spicy foods and condiments. Adjust the amount of jalapenos to regulate heat.
Recipe: Submitted by Brad Trudeau at the 2015 Healthy Flavors, Healthy Kids National Leadership Summit
