Recipe - Grilled Chile Salsa

Tomato salsa:
1 lg Tomato coarse chop
One fourth cup Onions chopped
1 One half tablespoon Jalapenos * see note
1 tablespoon Cilantro chopped
1 tablespoon White wine vinegar
1 Garlic clove minced
Rellenos:
8 Chilies * see note
1 pound Shrimp cooked/small
One fourth cup Green onions thin slice
Sour cream

Recipe by: Jo Merrill * for jalapenos in the salsa, use fresh or canned,
seeded and finely chopped. Or use drained, seeded chipotle chiles in adobo
sauce. * Use 812 large fresh mild green chiles such as Anaheim6 or so
inches long. or 812 fresh poblano chiles3 to 5 inches long. Salsa: in a
bowl stir together the ingredients and refrigerate for at least 2 hours or
overnight.

Using a barbecue with a lid, place chiles on lightly greased grill 46
inches above a solid bed of hot coals. Cook, uncovered, without turning,
until chiles are blistered and slightly charred on one side. (2 or 3
minutes) Remove and peel off any blistered skin that will come off easily.
Slit each chili lengthwise down cooked side. Scrape out seeds but leave
chiles whole. In a bowl, mix shrimp and onions; fill chiles with this
mixture. Place chilies, slit side up, on grill 46 inches above a solid
bed of coals. Cover barbecue and adjust vents as needed to maintain an even
heat. Cook until shrimp mixture is hot to the touch (57 minutes). Serve
chilies with salsa and sour cream. 4 main dish servings. Recipe from The
Sunset AllTime Favorite Recipes book.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip