Title: Rafa's Cafe Mexicano Homestyle Salsa
Categories: Salsa
Yield: 4 Servings

1	c	(packed) serrano chilies,
		About 16 to 20
3		(28 ounce) cans water-pack
		Tomatoes, with juices
2	ts	Salt
2	ts	Granulated garlic
1	ts	Pepper
1/2	c	Olive or peanut oil
1	c	Chopped fresh cilantro

Heat heavy skillet (cast iron is good) over high heat until very hot. Cook chilies in dry pan on all sides until skins pucker and char. Place roasted chilies in plastic bag, seal and "sweat" chilies for 3 to 4 minutes. (Longer sweating will overcook chilies.)

Remove chilies from bag and peel under cold running water. (Be careful not to touch eyes, lips or nose while handling chilies. Wash hands thoroughly to remove the fiery juices.) Discard skin. Make small slit on side and remove seeds, veins and stems.

Place chilies and 1 can of tomatoes in blender. Pulse a few times, just enough to break up tomatoes. Do not puree. Pour into large bowl.

Pulse remaining tomatoes, 1 can at a time, and add to bowl. Add salt, granulated garlic, pepper, olive oil and cilantro. Stir to mix. Makes about 3 quarts, 32 servings.

Per serving: Calories 47 Fat 4g No cholesterol Sodium 317 mg Percent calories born fat 66%

Dallas Morning News 6/19/96 Typos by Bobbie Beers From: Bobbie Beers Date: 09-18-96 (17:11) The Pine Tree Bbs (222) Cooking(F)

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