Title: Fresh Salsa (Chile)
Categories: Mexican Salsa
Yield: 4 Servings

3		Serrano peppers
4		Tomatillos
4		Cloves garlic
5		Tomatoes -- fresh or canned
1/2	c	Cilantro
		Salt
		Juice from one lime or
		Lemon

If you can use a molcajete, do, otherwise use a blender for waterier salsa. Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is.

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : rec.food.cooking - jongleur@aol.com

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