La Parilla Green Chile Salsa

* 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
Sauces

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.

- - - - - - - - - - - - - - - - - -

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8