Green Chili Shrimp And Corn Tamales Part 1 Of 3 – Salsa

If God should always rock us in the cradle of prosperity; if we were always dandled on the knees of fortune; if we didn’t have some stain on the alabaster pillar; if there weren’t a few clouds in the sky; if we didn’t have some bitter drops in the wine of this life, we should become intoxicated with pleasure, we should dream “we stand;” and stand we should, but it would be upon a pinnacle. Every moment of our lives is in just as much danger as a person asleep upon the mast… Continued worldly prosperity is a fiery trial.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables	Mexican	Fish shrimp, Mexican, Tamale	12	Tamales

INGREDIENTS

4		Poblano chiles, Seeded &
		stemmed
2		Jalapenos, Seeded & stemmed
4		Shallots, Peeled &
		quartered
2		Cloves of garlic
1		Cilantro, leaves only
1	c	Orange juice
1	t	Lime juice
1	pn	Salt
2	oz	Vegetable oil

INSTRUCTIONS

Preheat oven to 450 degrees F. Toss Poblanos, Jalapenos, Shallot and
Garlic in Vegetable Oil and roast in oven till chiles are blistered
and garlic and shallots are soft and golden brown. Remove from oven,
allow to cool. Place all ingredients in blender with cilantro leaves
and orange juice. Puree. Remove from blender, season with salt and
lime juice, set aside.  (Courtesy of Red Sage)  Busted and Entered for
you by: Bill Webster Posted to MC-Recipe  Digest V1 #872 by Bill
Webster <[email protected]> on Oct 28, 1997

A Message from our Provider:

“God will ultimately have HIS way, not yours!”