Title: Fresh Salsa (Chile)
Categories: Dip
Yield: 4 Servings

3 Serrano peppers
4 Tomatillos
4 Cloves garlic
5 Tomatoes; fresh or canned
1/2 c Cilantro
Salt
1 Lime or lemon; juice of

Recipe By : rec.food.cooking - jongleur@aol.com 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 (jalapanos, 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.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.