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SALSA

about 10 green and yellow chilies
4-5 lg. plump ripe tomatoes
1/4 onion, chopped
2-3 cloves garlic, chopped
chopped cilantro

Toast green and yellow chiles and tomatoes under broiler until skin
swells on all sides. Turn and watch carefully for scorching. Cover
with damp paper towels for easy peeling. Peel and gently wash out
seed from yellow and green chiles under running faucet. Only peel
tomatoes. Chop onion and garlic. All ingredients may be chopped
in large wood bowl with a hand chopper, or electric food processor
being careful not to over grind yellow and green chiles. Mix all
ingredients. Add salt and pepper as desired. You may use canned
crushed tomatoes as desired for a juicier salsa or in place of
fresh tomatoes. Add chopped cilantro as desired.

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