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Green chili salsa
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| Artist: |
_ |
| Categories: |
Central American, Chili, Herbs & Spices, Mexican, North American, Salsas, Sauces & Dressings, South American |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 3 1/2
| lbs | Green chilies | | 3 1/2
| lbs | Tomotillos | | 3
| | Or 4 Jalapenos to taste | | | Or 1 to 3 serannos to taste | | 2
| med | Onions | | 1/2
| cup | Lime juice | | 1/2
| cup | Olive oil | | 1/8
| cup | Finely chopped Cilantro or | | | -to taste |
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Procedures:
| 1 | Roast and peel the green chilies. | | 2 | This may be accomplished in the oven with a broiler, or on the barbecue. | | 3 | Turn the chilies often and roast quickly so as to loosen the skin in blisters. | | 4 | When the skin is soft and loose, remove by grabbing the edges of the skin between a small knife edge and your thumb. | | 5 | Chop chilies and all other ingredients (raw) to the consistency you wish the salsa to be made or perhaps a little coarser. | | 6 | Put all in a kettle and bring to a boil stirring constantly as the salsa is thick and will burn easily. | | 7 | Turn down heat and simmer for 30 minutes. |
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