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SALSA

4 oz tomatillos
2 lb tomatoes
1 cup chopped onion
1/2 cup chopped green onions
1 tblsp minced garlic
1/2 cup canned green chiles
1/2 cup jalapeno chiles, some seeds removed
2 tsp ground red chile
1/2 tsp ground cumin
1/2 tsp salt
1/2 cup minced cilantro
3 tblsp white wine vinegar

Soak tomatillos in warm water and remove dry husks. Dip tomatoes
in boiling water for 30 sec. or hold over a gas flame and char.
Remove skins and squeeze out seeds. (I ignored this and just opened
a large can of stewed tomatoes.)

Roughly puree everything.

Simmer in an open 2 quart saucepan for 5 minutes to blend flavors
and help preserve the salsa. Salsa keeps well. If you want salsa
even hotter, just add more jalapenos or keep more seeds. (I didn't
have jalapenos, so just added some cayenne and some tabasco to
taste. I also found that about a tablespoon of lime juice was
nice.)

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