*  Exported from  MasterCook  *
 
                    Rafa’s Cafe Mexicaon Homestyle Salsa
 
 Recipe By     : Dallas Morning News
 Serving Size  : 32   Preparation Time :0:00
 Categories    : sent to list                     Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           serrano peppers -- (16-20)
    3      cans          tomatoes, canned, water packed -- with juices
    2      teaspoons     granulated garlic
    1      teaspoon      pepper
      1/2  cup           olive oil
    1      cup           cilantro -- chopped fresh
 
 Heat heavy skillet (cast iron is good) over high heat until very hot.  Cook
 chilies in dry pan on all sides until skins pucker and char.  Place roasted
 chilies in plastic bag, seal and “sweat” chilies for 3 to 4 minutes.
 (Longer sweating will overcook chiles.)
 
 Remove chilies from bag and peeel under cold running water. (Be careful not
 to touch eyes, lips or nose while handling chiles.  Wash hands thoroughly
 to remove the fiery juices.)  Discard Skin.  Make small slit on side and
 remove seeds, veins and stems.
 
 Place chilies and 1 can tomatoes in blender.  Pulse a few times, just
 enough to break up tomatoes. Do not puree.  Pour into large bowl.
 
 Pulse remaining tomatoes, 1 can at a time, and add to bowl.  Add salt,
 granulated garlic, pepper, olive oil and cilantro.  Stir to mix.
 Makes about 3 quarts.
 
 Refrigerate unused salsa.  It improves if made a day in advance
 
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