Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Mild New Mexico green chiles, peeled -or- |
| 1 can | (4 oz) green chiles |
| 1 large | Tomato, peeled, seeded, chopped -or- |
| 5 \N | Tomatillos, chopped |
| \N \N | Chopped cilantro, if desired |
| ¼ cup | White onion, chopped |
| 1 \N | Clove garlic, crushed |
| 1 \N | Or more serrano or jalepeno peppers, seeded and chopped |
| \N \N | Salt |
| \N \N | Freshly ground pepper |
| 1 pinch | Sugar |
| 3 tablespoons | Salad oil |
Simmer the fresh green chiles in boiling water for five minutes; remove stem and seeds. Place in blender with tomato, onion, garlic, parsley (or cilantro), salt and pepper to taste, and sugar. Blend for 2 or 3 seconds.
Heat oil in a skillet and cook the mixture, stirring constantly, for 2 or 3 minutes. Makes about 1-½ cups. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@...> on Apr 15, 1997