Recipe - Salsa (Rob Dillon)

2 pound Plum tomatoes
1 pound Tomatillos
One fourth cup Olive oil
1 md Onion; Vidalia if
possible
4 Cloves garlic
One half Minced cilantro leaves
4 Chipotle chiles en adobo
One fourth cup Red wind vinegar
1 tablespoon Salt
1 teaspoon Sugar

Date: Tue, 30 Apr 96 12:30:00 PDT

From: "Anne M. Trimble" ATRIMBLE@PGH.LEGENT.COM

Subject: Pittsburgh Hotluck Reevyooo FROM ROB DILLON AND BARB MARTINELLI:

Blacken 2/3 of the plum tomatoes in broiler or on grill. Chop onion and
garlic and saut in 1 tsp. of oil until nicely browned. Dice remaining
tomatoes and tomatillos and place in large bowl.

In food processor, combined blackened tomatoes and remaining ingredients
except cilantro. Chop it up good in processor. Pour chopped ingredients
over minced tomatoes in bowl. Add cilantro. Mix thoroughly. Chill and let
sit for 24 hours.

CHILEHEADS DIGEST V2 #309

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