Salsa (rob dillon)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Plum tomatoes |
| 1 | pounds | Tomatillos |
| ¼ | cup | Olive oil |
| 1 | medium | Onion; Vidalia if possible |
| 4 | Cloves garlic | |
| ½ | Minced cilantro leaves | |
| 4 | Chipotle chiles en adobo | |
| ¼ | cup | Red wind vinegar |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Sugar |
Directions
Date: Tue, 30 Apr 96 12:30:00 PDT From: "Anne M. Trimble" <ATRIMBLE@...> Subject: Pittsburgh Hotluck Reevyooo FROM ROB DILLON AND BARB MARTINELLI: Blacken ⅔ 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 diced tomatoes in bowl. Add cilantro. Mix thoroughly. Chill and let sit for 24 hours.
CHILE-HEADS DIGEST V2 #309
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .