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Ingredients for 11-12 cups
1 pound fresh poblano chilies or green Anaheim chilies
1/4 pound fresh jalapeno chilies
5 pounds ripe tomatoes, rinsed and peeled, if desired, cored, and choppped
2 onions, (1 lb) chopped
1 cup minced cilantro
1/2 cup lime juice
Salt
Preparation
Lay poblano and jalapeno chilies in a single layer in a 10 by 15 inch pan. Broil 3 to 4 inches from heat, turning occasionally, until skin are blackened and blistered, 15 to 20 minutes. (I use the gas grill). Let cool in paper bag. Wearning gloves, pull off and discard skin, stems, veins, and seeds. Rinse chillies and chop coarsely. In a 6-8 quart pan, combine chilies, tomatoes, onions, cilantro, lime juice and salt to taste. Bring to a boil over high heat, then simmer 10 minutes. Let salsa cool, then serve, chill airtight up to 3 days or pack in easy to use portions in freezer containers and freeze up to 1 year. Per 1/4 cup: 18 calories; 1.8 cal from fat; 0.7g protein; 0.2 g fat (og) fat; 4 g carbo; 0.9 fiber; 5.6 mg sodium; 0 mg chol. I believe one of the members wanted to know what to do with tomatillos of which I made a suggestion. In this recipe, substitute the poblano chilies for the tomatillos.
Recipe shared on our Discussion Boards by Paula Price