| 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 From: Nancy Berry <nlberry@prodigy.net> Date: Sun, 02 Feb 1997
09:14:43 -0800
Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray <waltgray@mnsinc.com> on
Apr 29, 1997
A Message from our Provider:
“Have you thanked God today?”