Title: Fresh Green Chili Sauce
Categories: Sauce Preserve
Yield: 1 Servings

12		Whole Chilies
1		Whole Chili, Jalapeno
3		Whole Tomatillos,Chopped
1/4	c	Onions, Green -- Minced
2		Whole Garlic,Clove,Raw --
		Minced
1/2	ts	Salt
		Black Pepper -- To Taste
4		Sprigs Cilantro

Roast the chilis over a gas flame or under a broiler. Steam 10 minutes in a paper bag to loosen skins, then peel them and remove stems. Discard seeds and veins IF you want mild chili. Chop chilis coarsely. Husk the tomatillos and parboil for 3 minutes. Then seed and chop them. Mix together all ingredients. Taste. (have beer handy!)

Recipe By :

From: Meg Antczak Date: 05-29-96 (07:37) The Computer Workshop (40) Cooking

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