INGREDIENTS

INSTRUCTIONS

In the open flame of a gas burner or under a preheated broiler, roast the
long green chiles, turning them, until they are lightly but evenly charred.
Steam the chiles in a paper bag, or in a bowl, covered with a plate, until
cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop
them. There should be about 1/2 cup.
In a medium saucepan, cover the tomatillos with water. Set the pan over
medium heat, bring to a simmer, and cook, uncovered, about 10 minutes, or
until the tomatillos are soft. Drain and cool them.
In a blender, combine the tomatillos, green chiles, water, garlic, and
salt, and puree on high speed until smooth. Transfer to a bowl and stir in
the onions and cilantro. Cover and refrigerate for at least 1 hour. Adjust
the seasoning. The salsa can be prepared up to 2 days ahead without loss of
flavor or texture.
Makes 2 1/2 cups
Source: The El Paso Chile Company's Texas Border Cookbook
Posted to MM-Recipes Digest V3 #337
From: Robert Trussell <rpt@mint.net>
Date: Sun, 08 Dec 1996 06:30:46 -0800

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