*  Exported from  MasterCook  *
                            Fresh Salsa (Chile)
 Recipe By     : rec.food.cooking - jongleur@aol.com
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chili
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    serrano peppers
    4                    tomatillos
    4      cloves        garlic
    5                    tomatoes -- fresh or canned
      1/2  cup           cilantro
                         juice from one lime or lemon
 If you can use a molcajete, do, otherwise use a blender for waterier
 salsa. 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 (jalapenos, 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.
 Busted by Christopher E. Eaves <cea260@airmail.net>
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 NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
 garhow@hpubmaa.esr.hp.com or garhow@aol.com