| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
1 |
Servings |
INGREDIENTS
| 4 |
cn |
(16-oz) diced tomatoes; fresh are better |
| 1/4 |
c |
Cooking oil |
|
|
Lots garlic (figure out your own taste – Grandma always used too much) |
| 4 |
md |
Onions |
| 1 |
|
Bunch cilantro |
| 1/2 |
ts |
Salt |
| 6 |
|
Anaheim chiles; roasted & diced |
INSTRUCTIONS
Recipe By : rec.food.cooking - Lorance Romero
I get a big bowl throw it all together take half of it and put about 6 more
chiles in another bowl (this makes this portion hotter) :-) Now I have some
hot and some medium. I put it in freezer containers freeze it and it lasts
for a while.
The real key to this recipe is the chiles. If you can roast them just
before, peel them and then put them in the salsa they taste better. One
other thing I usually let the salsa sit around for about a half day to let
it ferment. I know grandma would be proud.
From: lromero@nyx.cs.du.edu (Lorance Romero)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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