Fresh Green Chili Saucesalsa 12.00 whole chilies 1.00 whole chili, jalapeno 3.00 whole tomatillos,chopped 0.25 cup onions, green, minced 2.00 whole garlic,clove,raw, minced 0.50 teaspoon salt 1 black pepper, to taste 4.00 sprigs cilantro Roast the chilis over a gas flame or under a broiler. Steam 10 minutes in a paper bag to loosen skins, then peel them and remove stems. Discard seeds and veins IF you want mild chili. Chop chilis coarsely. Husk the tomatillos and parboil for 3 minutes. Then seed and chop them. Mix together all ingredients. Taste. (have beer handy!) |
