Recipe - Fresh Tomatillo Salsa

2 Anaheim chile peppers;
roasted, peeled, chopped
12 Tomatillos; (1 lb.)
2 Fresh Serrano chiles; cut in
half
One half cup Coarsely chopped onion
1 Garlic clove; minced
One fourth cup Cilantro; chopped
1 teaspoon Olive oil
1 teaspoon Lime juice
One fourth teaspoon Salt

Pulse tomatillos in food processor until coarsely chopped. Add peppers and
next 3 ingredients; pulse until minced (do not puree). Pour into a serving
bowl. Stir in oil, lime juice, and salt until well blended. Cover and chill
at least one hour.
Posted to CHILEHEADS DIGEST by Judy Howle howle@ebicom.net on May 23,
1998