| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Southwest, Chile, Salsa |
6 |
servings |
INGREDIENTS
|
|
By bill hall; -jfbv53a |
| 1 |
qt |
Habaneros; with seeds |
| 2 |
qt |
Jalapenos; with seeds |
| 1 |
|
Cayenne; with seeds |
| 1 |
qt |
Tomatillos; husked |
| 1 |
|
Garlic; head, peeled |
| 1 |
c |
Cilantro; fresh |
| 1/4 |
c |
Basil; fresh |
| 1 |
c |
White vinegar |
|
|
Salt to taste |
|
|
Corn starch; to thicken |
INSTRUCTIONS
Mix corn starch in vinegar. Grind all other ingredients together. Add corn
starch-vinegar mixture and bring to a boil and simmer for 5 minutes and put
in clean jars and process for 5 minutes for 8 oz jars and 10 minutes for
pints
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