| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Mild New Mexico green chiles, peeled -or- |
| 1 |
cn |
(4 oz) green chiles |
| 1 |
lg |
Tomato, peeled, seeded, chopped -or- |
| 5 |
|
Tomatillos, chopped |
|
|
Chopped cilantro, if desired |
| 1/4 |
c |
White onion, chopped |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Or more serrano or jalepeno peppers, seeded and chopped |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
pn |
Sugar |
| 3 |
tb |
Salad oil |
INSTRUCTIONS
Simmer the fresh green chiles in boiling water for five minutes; remove
stem and seeds. Place in blender with tomato, onion, garlic, parsley (or
cilantro), salt and pepper to taste, and sugar. Blend for 2 or 3 seconds.
Heat oil in a skillet and cook the mixture, stirring constantly, for 2 or 3
minutes. Makes about 1-1/2 cups. Posted to CHILE-HEADS DIGEST V3 #295 by
Judy Howle <howle@ebicom.net> on Apr 15, 1997
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