Salsa De Chile Verde

Recipe Ingredients

4		Chiles Anaheim
4		Tomatoes - peeled, seeded, chopped
3		Green onions - finely chopped
2		Garlic - minced
1 tablespoon	15ml	Cilantro
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Lime juice

Recipe Instructions

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.

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

Source:
"B. Keith Montgomery"

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