Fresh Salsa(Chile)

* Exported from MasterCook *

Fresh Salsa (Chile)

Recipe By : rec.food.cooking - jongleur@aol.com
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 serrano peppers
4 tomatillos
4 cloves garlic
5 tomatoes -- fresh or canned
1/2 cup cilantro
salt
juice from one lime or lemon

If you can use a molcajete, do, otherwise use a blender for waterier
salsa. Toast peppers (put them on a hot skillet, turning them as they
blister, until they are evenly blistered). Remove papery outer skin of
tomatillos and simmer until they turn from green to yellowish olive
green (about 5 minutes). Mash or blend garlic cloves. Add the peppers
and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or
lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot
peppers (jalapenos, thai). If you remove the seeds after toasting the
peppers, they won't be as hot. In general, the smaller the chile, the
hotter it is.

Busted by Christopher E. Eaves <cea260@airmail.net>






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NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com