| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sent to lis, Mexican |
32 |
Servings |
INGREDIENTS
| 1 |
c |
Serrano peppers, (16-20) |
| 3 |
cn |
Tomatoes, canned, water packed, with juices |
| 2 |
ts |
Granulated garlic |
| 1 |
ts |
Pepper |
| 1/2 |
c |
Olive oil |
| 1 |
c |
Cilantro, chopped fresh |
|
3 |
quarts. |
INSTRUCTIONS
Heat heavy skillet (cast iron is good) over high heat until very hot. Cook
chilies in dry pan on all sides until skins pucker and char. Place roasted
chilies in plastic bag, seal and "sweat" chilies for 3 to 4 minutes.
(Longer sweating will overcook chiles.)
Remove chilies from bag and peeel under cold running water. (Be careful not
to touch eyes, lips or nose while handling chiles. Wash hands thoroughly to
remove the fiery juices.) Discard Skin. Make small slit on side and remove
seeds, veins and stems.
Place chilies and 1 can tomatoes in blender. Pulse a few times, just enough
to break up tomatoes. Do not puree. Pour into large bowl.
Pulse remaining tomatoes, 1 can at a time, and add to bowl. Add salt,
granulated garlic, pepper, olive oil and cilantro. Stir to mix. Makes about
Refrigerate unused salsa. It improves if made a day in advance
Recipe by: Dallas Morning News Posted to MC-Recipe Digest V1 #619 by Thomas
Vath <tgvath@airmail.net> on May 25, 97
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