Salsa de chile verde
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Medium green and/or fresh red chiles* |
| 1 | pounds | Jalapenos; mixed red and green |
| 1 | gallon | Can; crushed tomatoes |
| 3 | Extra large white onions; chopped, (not minced), up to 4 | |
| 2 | Heads garlic | |
| 1 | bunch | Cilantro; well washed |
| ½ | cup | Dried oregano |
| 6 | Limes ; Juice of | |
| ½ | cup | Apple cider vinegar |
| 2 | tablespoons | Coarse cracked black pepper |
| Salt to taste | ||
Directions
* broiled and dropped into a heavy-duty freezer bag to steam. When cool, remove and peel. The peelings will slide right off.
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.
FROM: Chile-Heads Digest & Mailing List Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 09, 98, converted by MM_Buster v2.0l.