Yield: 1 Servings
|5 pounds||Medium green and/or fresh red chiles, broiled and dropped into a heavy-duty freezer bag to steam. When cool, remove and peel. The peelings will slide right off.|
|1 pounds||Jalapenos, mixed red and green|
|1 \N||Can, (1 gallon) crushed tomatoes|
|3 \N||Extra large white onions, chopped (not minced) (up to 4)|
|2 \N||Heads of garlic|
|1 bunch||Cilantro, well washed|
|⅓ cup||Dried oregano (up to 1/2)|
|6 \N||Limes , Juice of|
|¼ cup||Apple cider vinegar (up to 1/2)|
|2 tablespoons||Coarsely cracked black pepper|
|\N \N||Salt to taste|
I usually make this recipe in huge quantities but for the group I have reduced the recipe until it will only make salsa for 100 to 125 people. I make several other salsas but like this best of all. It can be canned, by spooning the salsa into sterile jars and processing the jars in a hot water bath.
Remove the stems from the chiles and either hand chop or put the chiles into a processor and chop them coarsely. Put these into a large bowl. Add any chile juice that may remain in the bag. Put the jalapenos into a small microwave bowl and microwave for 2 minutes. Remove stems and chop these up in the processor. Wash and dry processor. Turn on and drop in the garlic cloves one at a time. When all the garlic is added and minced, spoon it into the bowl with the chile. Mince the cilantro by hand and add to the bowl. Add the oregano, vinegar and black pepper. Let the salsa rest for 30 minutes so that the flavors can blend. Add salt if necessary; it usually isn't, especially since most chiles and garlic are grown in saline soil.
Posted to CHILE-HEADS DIGEST V4 #003 by "Elsa Altshool" <efalt@...> on Jul 5, 1997