HOT CHILE SALSA PICANTE

8 to 10 fresh long green or red chile, medium hot or very hot
2 tomatillos
1 medium onion
4 cloves of garlic
3/4 teaspoon fresh oregano
2 tablespoons cilantro, minced
1/3 cup grated Colby or queso blanco

Cut one or two slits near the stem of each chile pod so that it won't
explode in the oven.
Turn on the broiler. Place chiles and tomatillos on a baking sheet. Blister
the chiles until blackened on all sides. The paper-like covering on the
tomatillos will also blacken.
Put all into a heavy-duty plastic freezer bag. Close the bag so that the
chiles steam.

While the chiles cool, chop the onion. Peel and mince the garlic. Saute the
onion in 1 tablespoon olive oil. Add garlic and stir briefly. Set aside. 

Peel the cooled chiles. Remove the stems and, if you prefer, the seeds.
Remove the skins from the tomatillos. Chop both and stir into the onion and
garlic mixture. Add the oregano and cilantro.

Spoon into a small open baking dish. Add any chile juices left in the
plastic bag.Top with grated cheese. Bake 375 degrees for 12 to 15 minutes
or until the cheese is brown and bubbling.

Serve with crackers or tostados to eat along with cold meats.

Elsa Altshool
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submitted by: efalt@totacc1.totacc.com