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
A Message from our Provider:
“With Jesus, you can do it”