Recipe Archives->Salsa->Fresh 01

Fresh Salsa 

1-3 serrano peppers
3-4 tomatillos 
2-4 cloves garlic
3-5 tomatoes, fresh or canned.
1/2 cup cilantro
salt
juice from one lime or lemon 

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.

Note: If you can use a molcajete, do, otherwise use a blender for
waterier salsa.

Printable version: fresh01.txt.