| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salsa | 1 | Servings | ||
INGREDIENTS
| 12 | Whole Chilies | |
| 1 | Whole Chili, Jalapeno | |
| 3 | Whole Tomatillos,Chopped | |
| 1/4 | c | Onions, Green, Minced |
| 2 | Whole Garlic Clove, Raw, Minced | |
| 1/2 | ts | Salt |
| Black Pepper, To Taste | ||
| 4 | Sprigs Cilantro |
INSTRUCTIONS
Roast the chilis over a gas flame or under a broiler. Steam 10 minutes in a paper bag to loosen skins, then peel them and remove stems. Discard seeds and veins IF you want mild chili. Chop chilis coarsely. Husk the tomatillos and parboil for 3 minutes. Then seed and chop them. Mix together all ingredients. Taste. (have beer handy!)
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