BajaWard - 6-29-2007 at 03:39 PM
Ingredients:
A handful of Chile Serranos
8 to 10 jalapeno chiles
8 to 10 yellow chiles
6 to 8 anaheim chiles
6 to 8 poblano chiles
2 large onions
1 flower (whole bulb) of garlic
tablespoon of coriander
tablespoon of oregano
about a cup of olive oil
8 to 10 tomatillos (if no tomatillos then use Roma tomatoes)
Remove the stems from the chiles and the skin from the onions and garlic. Chop onions and Chile Serranos and place in a skillet with about 1/4 cup of
olive oil. Turn the heat on low and stir occasionally with a spatula. Remove the seeds from the jalapeno and yellow chiles. Chop and add them to the
skillet. As this mixtures cooks down, add the garlic to the skillet by processing through a garlic press. Add the coriander and oregano. Add some more
olive oil and stir occasionally.
Remove the seeds from the anaheim and chile poblanos. Chop and add to the skillet. Add the remainder of the olive oil and stir.
Clean, cut up and add the tomatillos. Put a lid on the skillet for about 10 minutes. Remove the lid and let simmer for about another 10 minutes. Keep
stirring.
Remove from heat and let it cool.
You now have a salsa or relish that can be used "as is" for a garnish with meat, fish or foul. Great with scrambled eggs.
Processed in a blender, it makes a butter that is great with corn chips, crackers or on thin-sliced bolillos or baguettes or licked off your finger.
We make a large batch and freeze some in "Food Saver" packages.
bajajudy - 6-29-2007 at 03:50 PM
Sounds yummy
Thanks
Baja Butter
BajaWard - 6-29-2007 at 03:57 PM
Enjoy! It's easy to make but I find that it's easier if you open a bottle of wine before you start.
And after you chop all those chilles DON'T touch your eyes.
bajajudy - 6-29-2007 at 05:23 PM
Ok I think I will make Terry's recipe
Where is that corkscrew?