| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsa |
1 |
servings |
INGREDIENTS
| 4 |
|
Chiles; Anaheim |
| 4 |
|
Tomatoes; peeled, seeded, |
|
|
; chop |
| 3 |
|
Green onions; finely chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Cilantro |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Lime juice |
INSTRUCTIONS
Cut chili peppers in half lengthwise. Remove seeds and membranes. Place
peppers upside down on a foil lined baking sheet. Bake in a 425 oven for
20 to 25 minutes or till skin is bubbly and brown, turn once. Place
in a new brown paper bag; seal and let stand 20 to 30 minutes or till cool
enough to handle. Remove skins from chili peppers. Finely chop peppers.
Stir together peppers, tomatoes, onions, garlic, cilantro, and salt in a
small bowl. Add lime juice, if desired, to make mixture desired
consistency. Store, covered in refrigerator.
NOTES : Salsa Cruda: Prepare as stated except do not roast chili peppers.
Recipe by: "B. Keith Montgomery"
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