Title: Chiles processing
 Categories: Salsa
      Yield: 1 Servings
 
      1 ea HINTS AND TIPS FOR CHILES
 
  In these recipes, the chiles and tomatoes can be toasted by holding
  them over an open flame and charring the peel on all sides, or they
  can be roasted, by placing them under a broiler and turning
  occasionally until charred all over.  In either case, the peppers are
  wrapped in moist cloth or place in a wet bag for a while before
  peeling the skins off. The tomatoes can be peeled as soon as they are
  cool enough to handle. Salsa cruda means Raw Sauces. These are all
  uncooked and based on chiles and tomatoes.