• Chile Verde:long, green, & red
• Chile Colorado:red, & orange
• Jalapeno:green, 2-4" long, thick in width
• Serrano:small, & thin
• Ancho:reddish brown,thick, dried, & wrinkled
• Chipotles:dried, smokey-red
• Poblano:blackish-green

Fresh Salsa
• 1 1/2 chopped tomatoes
• 2 tablespoons of green chiles
• 1 green onion
• 1/4 green pepper
• 1 tablespoon of lemon juice
• 2 tablespoon of cilantro
• 1 clove garlic
• 1/4 cup tomato sauce
• a pinch of pepper

First mix all the ingredients of the list above but do not include the tomato sauce. Second in a blender make a perree of salsa and blend it in with the tomato sauce. Third add the puree to the salsa, stir, and chill.

Salsa Verde
• 8 tomatillos, husked
• 3 shallots
• 2 cloves garlic, peeled
• 1 (4 ounce) can chopped green chile peppers
• 1/4 cup chopped fresh cilantro
• 1 fresh jalapeno pepper, seeded
• a pinch salt

First in a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt.Second Using the pulse setting, coarsely chop. Third Cover and chill in the refrigerator.

Salsa Tomatillo
• 10 tomatillos, husked
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 2 jalapeno peppers, chopped
• 1/4 cup chopped fresh cilantro
• a pinch salt and pepper

First place tomatillos in a nonreactive saucepan with enough water to cover.Second bring to a boil. Third Shimmer until tomatillos soften and begin to burst, for about 10 minutes. Fourth drain tomatillos and place in a blender with onion, garlic, jalapeno peppers, cilantro, a pinch of salt and pepper. Fifth chill in refrigerator.

Chile Picante
• 4 cups chopped tomatoes
• 2 cups green bell pepper, chopped
• 3/4 cup chopped onion
• 1 cup jalapeno pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon minced garlic
• 1 1/4 cups cider vinegar

First place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan. Second Cover, and let simmer 50 to 60 minutes.

PREVIOUS PAGE HOME PAGE NEXT PAGE