| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Dip | 4 | Servings | |
INGREDIENTS
| 3 | Serrano peppers | |
| 4 | Tomatillos | |
| 4 | Cloves garlic | |
| 5 | Tomatoes; fresh or canned | |
| 1/2 | c | Cilantro |
| Salt | ||
| 1 | Lime or lemon; juice of |
INSTRUCTIONS
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.
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