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Salsa Gringo Loco
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    Salsa Gringo Loco

  • 1 large can tomatoes (restaurant size) 6 pound (some odd ounces)
  • 8 long green "chiles Californias"
  • 8 " chiles güeros" yellow chiles about 2 inches long
  • 8 " chiles jalapeños"
  • 6 large cloves garlic, finely chopped
  • 2 large white onions, chopped
  • 1 bunch cilantro, finely chopped
  • salt to taste
  • Drain canning liquid from the 6 pound can of tomatoes, and place in a food processor (in batches). (We buy the large can of tomato pieces from Smart and Final Wholesale outlet)

    Pulse each batch briefly (to retain some texture), and pour into a glass bowl.

    Roast all "chiles over a gas flame" and place in a plastic bag for 15 minutes.

    Remove chiles and peel skin. remove stems. Leave seeds. Chop chiles coarsely and add to bowl with all other ingredients. Season to taste with salt and allow to stand in refrigerator for an hour (to blend flavors).

    Goes well with anything!!

    From: Cocina Montañesa PO Box 1164 Crestline, CA 92325 (909) 338 2472
    Posted By: Sample Recipe from Booklet "Los Chiles"
    Post Date: ???

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