| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Green & yellow chilies, about 10 |
|
|
4-5 lg. plump ripe tomatoes |
| 1/4 |
|
Onion, chopped |
|
|
2-3 cloves garlic, chopped |
|
|
Cilantro, chopped, to taste |
INSTRUCTIONS
INGREDIENTS
PREPARATION
Toast green and yellow chiles and tomatoes under broiler until skin swells
on all sides. Turn and watch carefully for scorching. Cover with damp
paper towels for easy peeling. Peel and gently wash out seed from yellow
and green chiles under running faucet. Only peel tomatoes. Chop onion and
garlic. All ingredients may be chopped in large wood bowl with a hand
chopper, or electric food processor being careful not to over grind yellow
and green chiles. Mix all ingredients. Add salt and pepper as desired. You
may use canned crushed tomatoes as desired for a juicier salsa or in place
of fresh tomatoes. Add chopped cilantro as desired. Source: Magic Chef
Cookbook CDROM
Submitted By PAT PATE <PATPATE@TENET.EDU> On FRI, 4 NOV 1994 222603
~0600 (CST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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