Homemade Salsa Picante

* Exported from MasterCook *

Homemade Salsa Picante

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 fresh serrano chiles or
jalapeno peppers
3 tomatillos or 1 medium green
tomato -- cored
1 Bunch green onions -- cut into 1-inch
pieces
2 Medium tomatoes -- cored and
cut into eighths
1 Medium avocado -- peeled and
cut into 1-inch pieces**
1 Small Can sliced black olives
15 Sprigs fresh cilantro
juice of 4 limes (about 1/2 c.)
1/2 C. olive oil
1 Tsp. garlic powder
1 Tsp. ground cumin
1 Tsp. salt
1 Pinch sugar

Place chilies or peppers on a baking sheet; broil 3 to
4-inches from heat, turning often with tongs, until blistered
on all sides. Immediately place chilies in a plastic bag,
fastened securely and let steam for 10 to 15 minutes. Remove
peel of each chili.
Cut a slit in the side of each chili and rinse under
cold water to remove seeds. Remove stems from chilies;
quarter and set aside. Remove husks from tomatillos. Place
tomatillos in a small saucepan; add water to cover. Bring
water to boil; drain. Cut tomatillos into 6 wedges; set aside.
Combine all ingredients in the container of a blender or
food processor. Process 10 to 15 seconds or more if you desire
a smoother consistency. Chill before serving. Yield: about 4
1/2 cups.
**May be omitted.


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