Green Salsa

Classic Green Salsa
Recipe By : Lindy Nearman

25 Whole Tomatillos or 12-15 small green tomatoes
1/4 Cup Fresh Cilantro
1 Whole Lemon or Lime preferably Lemon)
1 Teaspoon Garlic powder or 2 fresh cloves -- minced
1/2 Teaspoon Chile powder
2 Tablespoons Extra virgin olive oil or 1 tbs. butter
1 Large Anaheim chili pepper
1 Small Green Bell pepper (sweet)
1 Large Big Bertha pepper (hot)
2 Whole Jalapenos chili pepper
1 Whole Pequin chili (optional for extra heat)
Salt and Pepper -- to taste

This Salsa is commonly known as Salsa Verde'. You may make it with Tomatillos which you may eat raw or processed without changing the taste. You may also make it with Green tomatoes of any type; however the taste will change dramatically if you process this type. Also it will separate during processing which can be remedied by vigorous shaking but it will still look terrible. If you grow your own Tomatillos or if you just need something to use all those 'last batch' unripe tomatoes, go ahead and multiply the recipe. Salsa Verde is good when made as a 'crunchy bits' Salsa or processed with green tomatoes instead of Tomatillos it makes a terrific Mexican Barbecue Sauce or a good base for Pork Chop Burritos or Frajitas.

Yields: 1 Qt.

Dice Tomatillos or Tomatoes in Med. small chunks chop all remaining vegetables. finely Juice the lemon Mix all ingredients in medium size mixing bowl gently toss with wooden spoon after adding spices and oil or butter. Put into serving Dish or 1 quart jar and chill for 1 hour and serve.

Keeps well in refrigerator for up to 3 weeks.

SERVING SUGGESTIONS
Great with chips and sour creme or on any of your favorite Mexican dishes. Or try it as a steak or chuck roast sauce! MMMMMM! Good! This salsa may also be used as a barbecue sauce on any and all slow cooked meats.

TIPS:
If you make a Salsa hotter than your taste buds appreciate, mix with sour cream to add flavor and reduce the fire. Jalapeno peppers come in different shapes and sizes. You can adjust the “heat” down by selecting the peppers with blunt or rounded ends. The more pointed the end of the Jalapeno the hotter it is. This is only true with the Jalapeno peppers.

The seeds and membrane of all Chile peppers contains the most “Capsaicin”. This is the hot stuff. You can adjust the “heat” down by removing them or turn it up by leaving some in. It is best to ware plastic or rubber gloves when processing Chile peppers. The Capsaicin oil is absorbed into the skin and can cause your fingers to burn. If you touch any mucus membrane parts of your body the fire is transferred almost instantly. Touching an eye, itching your nose
or rubbing your lips, etc. with Capsaicin contaminated fingers is an experience you will not soon forget! The Capsaicin oil can stay on your hands for days even after several washings