Date: Tue, 20 Jun 1995 10:31:16 +0800
From: Roni.Gildenston@Corp.Sun.COM (Roni Gildenston)
jalpenos (I prefer pickled - they blend finer)
Garlic (fresh if you like it strong)
vinegar (just a touch. You mentioned
lime juice which would be good
instead of vinegar).
cumin and/or mexican seasonings
(I like to add Schilling
brand "Mexican seasonings"
and a *little* cumin).
Sorry about the lack of measurements. I
don't measure when I make salsa - it's
purely done by taste. I de-husk the
tomatillos, cut out the stem, and throw
all ingredients in a blender and whirr
away. Add the seasonings and cilantro
lightly at first - you can always add
more if needed. If you don't like it
hot, then keep the peppers to a minimum
or leave them out. But, somehow salsa
without peppers just wouldn't seem
quite ethical. ;) Experiment with
the measurements and enjoy!