*  Exported from  MasterCook  *
                            Classic Green Salsa
 Recipe By     : Lindy Nearman
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salsas                           Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   25      Whole         Tomatillos or 12-15 small green tomatoes
      1/4  Cup           Fresh Cilantro
    1      Whole         Lemon or Lime preferably Lemon)
    1      Teaspoon      Garlic powder or 2 fresh cloves -- minced
      1/2  Teaspoon      Chile powder
    2      Tablespoons   Extra virgin olive oil or 1 tbs. butter
    1      Large         Anaheim chili pepper
    1      Small         Green Bell pepper (sweet)
    1      Large         Big Bertha pepper (hot)
    2      Whole         Jalapenos chili pepper
    1      Whole         Pequin chili (optional for extra heat)
                         Salt and Pepper -- to taste
 This Salsa is commonly known as Salsa Verde'. You may make it with
 Tomatillos which you may eat raw or processed without changing the
 taste. You may also make it with Green tomatoes of any type; however the
 taste will change dramatically if you process this type.  Also it will
 separate during processing which can be remedied by vigorous shaking but
 it will still look terrible.  If you grow your own Tomatillos or if you
 just need something to use all those 'last batch' unripe tomatoes,  go
 ahead and multiply the recipe.  Salsa Verde is good when made as a
 'crunchy bits' Salsa or  processed with green tomatoes instead of
 Tomatillos it makes a terrific Mexican Barbecue Sauce or a good base for
 Pork Chop Burritos or Frajitas.
 Yields:  1 Qt.
 1. Dice Tomatillos or Tomatoes in Med. small chunks
 2. chop all remaining vegetables. finely
 3. Juice the lemon 
 4. Mix all ingredients in medium size mixing bowl gently toss with
 wooden spoon after adding spices and oil or butter.
 5. Put into serving Dish or 1 quart jar and chill for 1 hour and serve. 
 Keeps well in refrigerator for up to 3 weeks.
 Great with chips and sour creme or on any of your favorite Mexican
 dishes.  Or try  it as a steak or chuck roast sauce! MMMMMM! Good!  This
 salsa may also be used as a barbecue sauce on any and all slow cooked
 meats. Except Fish. (I never tried it but it seems like the two just
 don't go together.) if you are more daring than I and happen to try it
 please be sure and write to let me know how it is. 
 If you make a Salsa hotter than your taste buds appreciate, mix with
 sour cream to add flavor and reduce the fire. Jalapeno peppers come in
 different shapes and sizes.  You can adjust the “heat” down by selecting
 the peppers with blunt or rounded ends.  The more pointed the end of the
 Jalapeno the hotter it is.  This is only true with the Jalapeno peppers.
 The seeds and membrane of all Chile peppers contains the most
 “Capsaicin”. This is the hot stuff.  You can adjust the “heat” down by
 removing them or turn it up by leaving some in.
 It is best to ware plastic or rubber gloves when processing Chile
 peppers.  The Capsaicin oil is absorbed into the skin and can cause your
 fingers to burn.  If you touch any mucus membrane parts of your body the
 fire is transferred almost instantly. Touching an eye, itching your nose
 or rubbing your lips, etc. with Capsaicin contaminated fingers is an
 experience you will not soon forget!  The Capsaicin oil can stay on your
 hands for days even after several washings.
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