Salsa Enchilosa

17 ingredients
11 steps

Ingredients

  • 34 lb jalapeno pepper
  • 1 12 lbs tomatillos
  • 14 lb yellow chile
  • 12 medium tomatoes
  • 14 lb serrano chili
  • 3 ounces fresh garlic
  • 2 habanero peppers
  • 1 teaspoon salt
  • cilantro (to taste)
  • 3 medium onions
  • 2 large jalapeno peppers
  • 2 yellow chiles
  • 2 serrano chili peppers
  • cilantro
  • 4 tomatoes
  • 2 onions
  • salt

Directions

  1. 1
    Shell tomatillos, garlic, and onion, and cut off stems from.
  2. 2
    peppers and tomatoes.
  3. 3
    Put all unreserved ingredients in a large pot, cover with water, and.
  4. 4
    boil for 15 minutes (from time water starts to boil).
  5. 5
    Peel off tomato.
  6. 6
    (not tomatillo) skins and discard.
  7. 7
    Blend these cooked items into puree.
  8. 8
    and add to a large bowl along with salt.
  9. 9
    Chop up all remaining items.
  10. 10
    and add to bowl with puree mixture.
  11. 11
    Mix well, then chill overnight.

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