Salsa Recipes

Salsa de Chile Verde

  
4 each Chiles, Anaheim
4 each tomatoes 
-- Peeled, seeded, chop
3 each green onions 
-- finely chopped
2 cloves Garlic -- minced
1 tablespoon Cilantro
1/8 teaspoon Salt
2 tablespoons Lime Juice

Cut chili peppers 
in half lengthwise.
Remove seeds and membranes. 
Place peppers upside down 
on a foil
lined baking sheet. 
Bake in a 425 oven 
for 20 to 25 minutes
or till skin is bubbly and brown, 
turn once. 
Place in a new brown paper bag; 
seal and let stand 
20 to 30 minutes or 
till cool enough to handle. 
Remove skins from chili peppers.  
Finely chop peppers.
Stir together peppers, tomatoes, 
onions, garlic,
cilantro, and salt in a small bowl. 
Add lime juice,
if desired, to make mixture 
desired consistency. 
Store, covered in refrigerator.

Salsa Cruda: 
Prepare as stated except 
do not roast chili peppers.