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