Classic Green Salsa

* Exported from MasterCook *

Classic Green Salsa

Recipe By : Lindy Nearman
Serving Size : 1 Preparation Time :0:00
Categories : Salsas Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 Whole Tomatillos or 12-15 small green tomatoes
1/4 Cup Fresh Cilantro
1 Whole Lemon or Lime preferably Lemon)
1 Teaspoon Garlic powder or 2 fresh cloves -- minced
1/2 Teaspoon Chile powder
2 Tablespoons Extra virgin olive oil or 1 tbs. butter
1 Large Anaheim chili pepper
1 Small Green Bell pepper (sweet)
1 Large Big Bertha pepper (hot)
2 Whole Jalapenos chili pepper
1 Whole Pequin chili (optional for extra heat)
Salt and Pepper -- to taste

This Salsa is commonly known as Salsa Verde'. You may make it with
Tomatillos which you may eat raw or processed without changing the
taste. You may also make it with Green tomatoes of any type; however the
taste will change dramatically if you process this type. Also it will
separate during processing which can be remedied by vigorous shaking but
it will still look terrible. If you grow your own Tomatillos or if you
just need something to use all those 'last batch' unripe tomatoes, go
ahead and multiply the recipe. Salsa Verde is good when made as a
'crunchy bits' Salsa or processed with green tomatoes instead of
Tomatillos it makes a terrific Mexican Barbecue Sauce or a good base for
Pork Chop Burritos or Frajitas.

Yields: 1 Qt.

1. Dice Tomatillos or Tomatoes in Med. small chunks

2. chop all remaining vegetables. finely

3. Juice the lemon

4. Mix all ingredients in medium size mixing bowl gently toss with
wooden spoon after adding spices and oil or butter.

5. Put into serving Dish or 1 quart jar and chill for 1 hour and serve.

Keeps well in refrigerator for up to 3 weeks.

SERVING SUGGESTIONS
Great with chips and sour creme or on any of your favorite Mexican
dishes. Or try it as a steak or chuck roast sauce! MMMMMM! Good! This
salsa may also be used as a barbecue sauce on any and all slow cooked
meats. Except Fish. (I never tried it but it seems like the two just
don't go together.) if you are more daring than I and happen to try it
please be sure and write to let me know how it is.

TIPS:
If you make a Salsa hotter than your taste buds appreciate, mix with
sour cream to add flavor and reduce the fire. Jalapeno peppers come in
different shapes and sizes. You can adjust the "heat" down by selecting
the peppers with blunt or rounded ends. The more pointed the end of the
Jalapeno the hotter it is. This is only true with the Jalapeno peppers.

The seeds and membrane of all Chile peppers contains the most
"Capsaicin". This is the hot stuff. You can adjust the "heat" down by
removing them or turn it up by leaving some in.

It is best to ware plastic or rubber gloves when processing Chile
peppers. The Capsaicin oil is absorbed into the skin and can cause your
fingers to burn. If you touch any mucus membrane parts of your body the
fire is transferred almost instantly. Touching an eye, itching your nose
or rubbing your lips, etc. with Capsaicin contaminated fingers is an
experience you will not soon forget! The Capsaicin oil can stay on your
hands for days even after several washings.



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