*  Exported from  MasterCook  *

                          Homemade Salsa Picante

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    fresh serrano chiles or
                        jalapeno peppers
   3                    tomatillos or 1 medium green
                        tomato -- cored
   1      Bunch         green onions -- cut into 1-inch
                        pieces
   2      Medium        tomatoes -- cored and
                        cut into eighths
   1      Medium        avocado -- peeled and
                        cut into 1-inch pieces**
   1      Small Can     sliced black olives
  15      Sprigs        fresh cilantro
                        juice of 4 limes (about 1/2 c.)
     1/2  C.            olive oil
   1      Tsp.          garlic powder
   1      Tsp.          ground cumin
   1      Tsp.          salt
   1      Pinch         sugar

Place chilies or peppers on a baking sheet; broil 3 to
4-inches from heat, turning often with tongs, until blistered
on all sides. Immediately place chilies in a plastic bag,
fastened securely and let steam for 10 to 15 minutes. Remove
peel of each chili.
Cut a slit in the side of each chili and rinse under
cold water to remove seeds. Remove stems from chilies;
quarter and set aside. Remove husks from tomatillos. Place
tomatillos in a small saucepan; add water to cover. Bring
water to boil; drain. Cut tomatillos into 6 wedges; set aside.
Combine all ingredients in the container of a blender or
food processor. Process 10 to 15 seconds or more if you desire
a smoother consistency. Chill before serving. Yield: about 4
1/2 cups.
**May be omitted.


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