2 lbs fresh green chiles
1/2 cup water
1T vinegar
1t salt
Roast 2 lbs of fresh green chiles on a grill or under the broiler until the skin
is blackened and bubbly. Let them cool, peel the skin off and scrape out the seeds.
Cut the stem off and discard with the seeds and skin. Puree or blend the chiles
with 1/2 cup water, a tablespoon of vinegar and salt to taste until smooth.
Makes approximately 1 cup.
Use this for seafood enchiladas and Chicken or Pork Chilie Verde
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