| 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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