*  Exported from  MasterCook  *
                        La Parilla Green Chile Salsa
 Recipe By     : La Parilla the mexican grill by Reed Hearon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican                          Salsas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      clove         garlic
    1      thick slice   white onion
    1                    Roma (plum) tomato
    1                    tomatillo
    3                    poblano chiles
      1/2  cup           water
    1      tablespoon    fresh cilantro -- roughly chopped
      1/8  teaspoon      kosher salt
      1/4  teaspoon      cumin -- toasted and ground
 Green chiles -- poblanos, Anaheims, and New Mexico long greens -- always make me
think of Santa Fe.
 There, they make salsa with the local chiles and bottle it for sale around the
world. This fresh
 version has more complex seasonings than the Santa Fe product, and is one of the
truly great salsas
 for dipping and slathering all over everything.
 Pan roast garlic until brown and soft, then peel.  Pan roast onion until brown
and soft, then
 roughly chop. Pan roast tomato until blistered, deeply browned, and soft. Pan
roast tomatillo until
 blistered, browned, and soft. Pan roast poblano chiles until dark brown, then
remove seed cores.
 Place the garlic, onion, tomato, tomatillo, and chiles in a food processor and
pulse briefly until
 finely chopped. Add the water, cilantro, salt and cumin and process again until
blended. Keeps,
 tightly covered, about 3 days in the refrigerator.
 Makes about 1 1/4 cups.
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 NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
 From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8