Fresh Green Chili Sauce

Course : Salsas
Serves: 1
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4 sprigs cilantro
1/2 teaspoon black pepper -- to taste
1/2 teaspoon salt
2 cloves garlic raw, minced
1/4 cup onions -- green, minced
3 whole tomatillos -- chopped
1 whole chili -- jalapeno
12 whole chilies

Preparation / Directions:

Roast the chiles over a gas flame or under a broiler. Steam 10 minutes in a paper bag to loosen skins, then peel them and remove stems. Discard seeds and veins IF you want mild chili. Chop chiles coarsely. Husk the tomatillos and parboil for 3 minutes. Then seed and chop them. Mix together all ingredients. Taste. (have beer handy!)

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