You may also like
Categories:Viewed: 58 - Published at: 2 years ago
Ingredients
- 10 yellow chilies (fresh)
- 4 jalapeno chilies (fresh)
- 2 large tomatoes
- 1 to 2 green onion bunches
- 1 cilantro bunch
- 6 to 8 garlic cloves (fresh)
- 1 (16 oz.) can whole tomatoes
- salt
Method
- Peel and mash garlic cloves with a morcajete or garlic press. Toast chilies on a hot griddle, peel off skin and put into blender with canned tomatoes, mashed garlic and 1/2 bunch rinsed cilantro. Coarsely chop on slow speed for 30 seconds.
- Chop/dice tomatoes, green onions and rest of cilantro.
- Mix together with chile mixture.
- Add salt to taste.
- Refrigerate.
- Add or omit chilies for hotter or milder taste.
