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Date Posted: 21:09:01 10/24/02 Thu
Author: s
Subject: Roasted Red Chili Tomatillo Salsa (Medium-Hot)

1 pound tomatillos,husked
1 ounce chilie de arbol(15 dried red chilies)
1 garlic clove
1/4 to 1/2 cup water
1 teaspoon salt

Wash the tomatillos,pat dry and put in a heavy skillet. Place over m=
edium
heat and cook,turning,for about 10 minutes,until softened and blis=
tered.
The skin should change color and become light green or yellow.It's O=
K if
they break open during the cooking process.Remove from skillet and s=
et
aside.

Reduce heat to low.Put the chilies in the skillet and toast for abou=
t 5
minutes,turning constantly,until they turn a deep red color.Do not=
let
the chilies blacken or they will have a bitter taste. Remove from ski=
llet
and let cool for a few minutes.Break open the chilies and shake out =
the
seeds.

Combine the chilies,garlic and water in a blender;blend on high.Ad=
d the
tomatillos and salt;blend on low.Do not blend for more than 10 seco=
nds.

Tip:An excellent salsa for dipping and for chicken dishes and tamale=
s.

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