| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Anaheim chile peppers; roasted, peeled, chopped | |
| 12 | Tomatillos; (1 lb.) | |
| 2 | Fresh Serrano chiles; cut in half | |
| 1/2 | c | Coarsely chopped onion |
| 1 | Garlic clove; minced | |
| 1/4 | c | Cilantro; chopped |
| 1 | ts | Olive oil |
| 1 | ts | Lime juice |
| 1/4 | ts | Salt |
INSTRUCTIONS
Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until diced (do not puree). Pour into a serving bowl. Stir in oil, lime juice, and salt until well blended. Cover and chill at least one hour. Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23, 1998
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