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Date Posted: 21:02:38 10/24/02 Thu
Author: s
Subject: 7-Chili Salsa for Salmon (Hot)

1 green pasilla chili
1 chilaca chili,or 1 dried pasilla
1 Anaheim chili
2 green serrano chilis
2 red serrano chilis
2 guero chilis,or 2 Hungarian yellow wax chilis
2 green jalapeno chilies
1 pound ripe red tomatoes
1 yellow onion
4 ounces (1/2 cup) butter
3 garlic cloves,minced
2 cups chicken consomme
1 bunch cilantro(leaves and tender stems),chopped
Salt to taste
Fresh lime juice to taste

Remove the stems,seeds and veins from the pasilla,chilaca and Anahe=
im
chilies and discard.Remove the stems only from the serrano, guero an=
d
jalapeno chilies.Coarsely chop all of the chilies,the tomatoes an=
d the
onion.

Heat a large saucepan over medium heat;add the butter and let it mel=
t.Add
the tomatoes,onion, chilies,garlic and consomme and simmer for
approximately 15 minutes,stirring occasionally,until the chilies ar=
e
tender.Add the cilantro and simmer for 3 minutes longer. Season with=
salt.

Add a squeeze of fresh lime before serving.

Tip:Served warm or at room temperature,this chunky salsa from the s=
tate of
Sinaloa is traditionally eaten with roasted or grilled salmon and oth=
er
red-fish varieties.

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