INGREDIENTS

INSTRUCTIONS

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.
Recipe by: Lindy Nearman
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998

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