Title: Classic green salsa
 Categories: Appetizers, Hot & spicy, Salsas
      Yield: 1 Servings
 
     25    Whole Tomatillos or 12-15
           -small green tomatoes
    1/4 c  Fresh Cilantro
      1    Whole Lemon or Lime
           -preferably Lemon)
      1 ts Garlic powder or 2 fresh
           -cloves; minced
    1/2 ts Chile powder
      2 tb Extra virgin olive oil or 1
           -tbs. butter
      1 lg Anaheim chili pepper
      1 sm Green Bell pepper; (sweet)
      1 lg Big Bertha pepper; (hot)
      2    Whole Jalapenos chili pepper
      1    Whole Pequin chili;
           -(optional for extra heat)
           Salt and Pepper; to taste
 
  This Salsa is commonly known as Salsa Verde'. You may make it with
  Tomatillos which you may eat raw or processed without changing the
  taste. You may also make it with Green tomatoes of any type; however
  the taste will change dramatically if you process this type. Also it
  will separate during processing which can be remedied by vigorous
  shaking but it will still look terrible. If you grow your own
  Tomatillos or if you just need something to use all those 'last
  batch' unripe tomatoes, go ahead and multiply the recipe. Salsa Verde
  is good when made as a 'crunchy bits' Salsa or processed with green
  tomatoes instead of Tomatillos it makes a terrific Mexican Barbecue
  Sauce or a good base for Pork Chop Burritos or Frajitas.
  
  Yields: 1 Qt.
  
  1. Dice Tomatillos or Tomatoes in Med. small chunks
  
  2. chop all remaining vegetables. finely
  
  3. Juice the lemon
  
  4. Mix all ingredients in medium size mixing bowl gently toss with
  wooden spoon after adding spices and oil or butter.
  
  5. Put into serving Dish or 1 quart jar and chill for 1 hour and
  serve.
  
  Keeps well in refrigerator for up to 3 weeks.
  
  SERVING SUGGESTIONS Great with chips and sour creme or on any of your
  favorite Mexican dishes. Or try it as a steak or chuck roast sauce!
  MMMMMM! Good! This salsa may also be used as a barbecue sauce on any
  and all slow cooked meats. Except Fish. (I never tried it but it
  seems like the two just don't go together.) if you are more daring
  than I and happen to try it please be sure and write to let me know
  how it is.
  
  TIPS: If you make a Salsa hotter than your taste buds appreciate, mix
  with sour cream to add flavor and reduce the fire. Jalapeno peppers
  come in different shapes and sizes. You can adjust the "heat" down by
  selecting the peppers with blunt or rounded ends. The more pointed
  the end of the Jalapeno the hotter it is. This is only true with the
  Jalapeno peppers.
  
  The seeds and membrane of all Chile peppers contains the most
  "Capsaicin". This is the hot stuff. You can adjust the "heat" down by
  removing them or turn it up by leaving some in.
  
  It is best to ware plastic or rubber gloves when processing Chile
  peppers. The Capsaicin oil is absorbed into the skin and can cause
  your fingers to burn. If you touch any mucus membrane parts of your
  body the fire is transferred almost instantly. Touching an eye,
  itching your nose or rubbing your lips, etc. with Capsaicin
  contaminated fingers is an experience you will not soon forget! The
  Capsaicin oil can stay on your hands for days even after several
  washings.
  
  Recipe