Sour green chile salsa

12 Servings

Ingredients

Quantity Ingredient
6 Fresh Anaheim or New Mexico green chiles; seeded -or-
3 Bell peppers; seeded
3 Fresh Jalapeno peppers; seeded
4 Cloves garlic; peeled
1 large Onion; peeled and cut into chunks
1½ cup Water
1 cup White or cider vinegar
1½ teaspoon Salt
2 tablespoons Sugar
½ teaspoon Cinnamon
⅛ teaspoon Cloves
¼ teaspoon Oregano

Directions

Chop the peppers by hand or in a food processor until finely ground. Place chiles into a 2 qt saucepan. Chop the onion and garlic until finely chopped. Add onions and garlic to saucepan, add remaining ingredients. Heat over medium heat until boiling, then cover and simmer for 15 minutes. If it seems too soupy or the onions are too crunchy for your taste, remove cover and boil a few minutes longer. Remove from heat, cover and let cool. Will store in refrigerator indefinately. Serve cold but not cool over tacos, or dilute with a bit of water and serve with grilled meats. Makes about 3 cups.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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