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Chile' Salsa




Source of Recipe


Internet


List of Ingredients




1 large can whole tomatoes (drain)
6 to 8 jalapeno peppers
1 tablespoon. oregano
1/2 small onion
1/4 teaspoon garlic salt
1 or 2 sprigs of cilantro
1 teaspoon salt


Recipe



Toast peppers until the skins are dark and wrinkled. Remove and place in wet towel. Let peppers sit for about 20 minutes this makes the skins easy to remove. Peel skins and place peppers in the blender along with tomatoes, onion and spices. If you like a greener and much hotter sauce just use half the tomatoes. Blend a few short times just to chop well. It should be chunky You can also use fresh tomatoes and clove garlic but not too much. This recipe makes about 2 or 3 cups of chile'. Keep some in the freezer for later. A cup of this chile to pork steak meat to make Chile' Verde.