Fresh Salsa (Chile)
	
	   3       serrano peppers
	   4       tomatillos
	   4       cloves        garlic
	   5       tomatoes -- fresh or canned
	   1/2 cup cilantro
	   salt
	   juice from one lime or lemon
	
	
	
	If you can use a molcajete, do, otherwise use a blender for waterier 
	salsa. 
	
	Toast peppers (put them on a hot skillet, turning them as they blister, 
	until they are evenly blistered).  Remove papery outer skin of tomatillos 
	and simmer until they turn from green to yellowish olive green (about 5 
	minutes). 
	
	Mash or blend garlic cloves.  Add the peppers and the tomatillos.  Add 
	tomatoes.  Add cilantro.  Add salt and lime or lemon juice to taste. 
	
	Variations: add 1/2 onion.  Use a blend of hot peppers (jalapanos, thai).  
	
	If you remove the seeds after toasting the peppers, they won't be as hot.  
	
	In general, the smaller the chile, the hotter it is.

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