*  Exported from  MasterCook  *

                          Fresh Salsa (Chile)

Recipe By     : rec.food.cooking - [email protected]
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 <[email protected]>






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NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
[email protected] or [email protected]

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