On fork, hold New Mexico chiles over a hot gas or electric burner until
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
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