Salsa de chile verde (green chile sauce)

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

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