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28 oz can whole peeled tomatoes plus juice
3 ten ounce cans of tomatoes and green chillies (like Ro-Tel)
2tbsp. jalapenos (canned or jarred, diced and not pickled) can and two tsp for extra taste
1/2 cup diced onion
1 1/2 cup diced onion
1 1/2 tsp. garlic salt or more to your taste
1 ts. cumin or more to your taste
1/2 tsp sugar or more to your taste
Directions:
Place jalapenos and onions in processor: process for just a few seconds. Add your salt, sugar, cumin, tomatoes, and Ro-Tel. Process all ingredients until well blended, but do not puree. Place in covered container and chill for a couple of hours. (This will help the falvors to develop.) Serve with your favorite thin corn tortilla chips.
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Last edited by koalabear07; 1st October 2005 at 02:08 PM.
HABANERO CHILE SALSA
16 medium tomatillos (about 2 pounds), husked, rinsed
1/2 medium white onion
4 garlic cloves, peeled
1 1 1/2-inch-long fresh habanero chile
1/2 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt
Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.
Makes about 3 cups
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1 3/4-inch-thick slice from medium-size white onion 1/2 garlic clove, peeled
1/2 teaspoon coarse kosher salt
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Heat oil in medium saucepan over medium-high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
Line large skillet with foil; heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool. Cut stems off chiles. Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick. (Can be made 1 day ahead; cover and chill.)
Makes about 3/4 cup
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AVOCADO AND TOMATILLO SALSA
2 cups coarsely chopped rinsed husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted, diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
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Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).
Makes about 2 1/2 cups.
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