MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gerry Wollner's Nuclear Salsa
 Categories: Dip
      Yield: 16 Servings
 
      2 cn (large) Italian peeled
           -tomatoes (or equiv ripe
           -fresh tomato)
      2 cl Garlic
      1 sm Onion; quartered
      1 cn (small) chopped green chile
           -peppers (or fresh roasted
           -if you have em)
      4    Sun dried tomatoes;
           -up to 5
      3    Tomatillos; quartered,
           -up to 4
      1 lg Handful fresh cilantro
      1 tb Balsamic vinegar (or regular
           -vinegar with a dash of sugar)
    1/2 ts Salt; to taste
           Fresh black pepper
           Fire: as much as you can
           -stand: fresh Habaneros or
           -dried ones (re-constituted)
           -or any Habanero based hot
           -sauce; for you wimps; use
           -Jalapenos
           Optional: fresh or dried
           -black Ancho peppers
           -(re-constituted) give nice
           -color and that "well
           -rounded" pepper flavor
      1    Shot Cuervo Gold 1800
           -"makes a nice salsa..."
           -add a shot when done
           -processing; especially if
           -mix is not liquid enough
 
  OK, here it is! This is the recipe that turned me into a true
  Chile-Head (about three or four years ago)! Up to that point I had
  only had the bland mass produced salsas and the boring food at places
  like El Torito! (Although I had been to Mexico and had great food
  there!)
  
  This recipe (along with my first taste of this delicious salsa) was
  given to me by my friend and co-worker Gerry Wollner - a great guy
  and true Chile-Head (although not a member of this list!). All I ask
  is if you pass this recipe on to friends and family (which will
  happen if you take the time  to make it!) that you pass it along as
  "Gerry Wollner's Nuclear Salsa"!
  
  Re-constitute sun dried tomatoes in 1/2 cup boiling water for
  20 minutes and drain.  Squeeze most of the juice out of the canned
  tomatoes through a strainer or colander.  Process all ingredients
  in a food processor.  Pulse until desired consistency.  Add hot
  buggers a little at a time and taste, when your lips go ballistic,
  that's enough. The radiation will subside after the mix sits in the
  fridge for a day, so make sure it lights you up when you make it.
  If your gonna eat it right away, add less heat.
  
  RMeacham@pseg.com
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
  Archive, http://www.erols.com/hosey.
 
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