Title: Sour Green Chile Salsa
Categories: Spice Salsa
Yield: 1 Servings

6		Fresh Anaheim or New Mexico
		Green chiles, or
3		Bell peppers, seeded
3		Fresh jalapeno peppers,
		Seeded
4		Cloves garlic, peeled
1	lg	Onion, peeled and cut into
		Chunks
1 1/2	c	Water
1	c	White or cider vinegar
1 1/2	ts	Salt
2	tb	Sugar
1/2	ts	Cinnamon
1/8	ts	Cloves
1/4	ts	Oregano

Chop the peppers by hand or in a food processor until finely ground. Place chiles into a 2 qt saucepan. Chop the onion and garlic until finely chopped. Add onions and garlic to saucepan, add remaining ingredients. Heat over medium heat until boiling, then cover and simmer for 15 minutes. If it seems too soupy or the onions are too crunchy for your taste, remove cover and boil a few minutes longer. Remove from heat, cover and let cool. Will store in refrigerator indefinately. Serve cold but not cool over tacos, or dilute with a bit of water and serve with grilled meats

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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