Salsa de Chile Verde
3 to 4 Anaheim chili peppers
3 to 4 medium fresh ripe tomatoes, peeled, seeded and chopped
3 green onions or 1 small onion, finely chopped
2 cloves garlic, minced
1 Tbs. finely snipped fresh cilantro
1/8 tsp. salt
1 to 2 Tbs. lime juice (optional)
Cut chili peppers in half lengthwise. Remove seeds and membranes.
Place peppers upside down on a foil lined baking sheet. Bake in
a 425 oven for 20 to 25 minutes or till skin is bubbly and brown,
turn once. Place in a new brown paper bag; seal and let stand 20
to 30 minutes or till cool enough to handle. Remove skins from
chili peppers. Finely chop peppers. Stir together peppers,
tomatoes, onions, garlic, cilantro, and salt in a small bowl. Add
lime juice, if desired, to make mixture desired consistency. Store,
covered in refrigerator.
Salsa Cruda: Prepare as stated except do not roast chili peppers.