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Salsa Verde #3
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    Salsa Verde #3

  • 2 Green New Mexico chiles
  • 1 Green habanero chile
  • 12 Fresh tomatillos
  • 1 medium Onion, chopped
  • 1 tsp Fresh garlic, minced
  • 1/2 cup Fresh cilantro, snipped
  • 1 tsp Extra virgin olive oil
  • 1 tb Fresh lime juice
  • Salt and pepper
  • PREPARATION
    On fork, hold New Mexico chiles over a hot gas or electric burner until well blistered. Place in a paper bag for 1/2 hour and remove skins; remove stems and seeds; chop. Remove the hulls from the tomatillos and wash thoroughly; cut in half. Pulse tomatillos in a food processor until coarsely chopped. Add chiles, onion, garlic, and cilantro; blend. Pour the mixture into a bowl and add the oil and lime juice. Salt and pepper to taste.
    Cover and chill well before serving.

    From: SBahrd@a-o.com (Stephen Tanner)
    Posted By: Stephen Tanner, Via: Chile Head Mailing List
    Post Date: Fri, 05 Jun 1998

    *BACK TO SALSA*







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