*  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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