*  Exported from  MasterCook  *

                   Rafa's Cafe Mexican Homestyle Salsa

Recipe By     : Dallas Morning News
Serving Size  : 32   Preparation Time :0:00
Categories    : Salsas                           Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Serrano peppers (16-20)
   3                    Cans tomatoes -- undrained
   2      ts            Granulated garlic
   1      ts            Pepper
     1/2  c             Olive oil
   1      c             Fresh cilantro -- chopped

Heat heavy skillet (cast iron is good) over high heat until very hot.
Cook chilies in dry pan on all sides until skins pucker and char.
Place roasted chilies in plastic bag, seal and "sweat" chilies for 3
to 4 minutes. Longer sweating will overcook chiles.

Remove chilies from bag and peel under cold running water. Be
careful not to touch eyes, lips or nose while handling chiles. Wash
hands thoroughly to remove the fiery juices. Discard skin. Make small
slit on side and remove seeds, veins, and stems.

Place chilies and 1 can tomatoes in blender. Pulse a few times, just
enough to break up tomatoes. Do not puree. Pour into large bowl.

Pulse remaining tomatoes, 1 can at a time, and add to bowl. Add salt,
granulated garlic, pepper, olive oil, and cilantro. Stir to mix.

Refrigerate unused salsa. It improves if made a day in advance

Yield: 3 Quarts


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