© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: B. Keith Montgomery
4 anaheim chile
4 tomatoes, peeled, seeded, chop
3 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon cilantro
⅛ 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.
For Salsa Cruda, Prepare as stated except do not roast chili peppers.