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Recipe By: Bill Wight via chile-heads
2 lb Anaheim or New Mex. chiles;
-Roast; peel, deseed
1 lb Yellow Hungarian Wax chiles;
-seeded and chopped
1 Serranos and jalapeno;
-seeded and chopped
2 1/2 lb Tomatillos; slice 1/8" thick
7 lb Green tomatoes; slice 1/4"
-thick
1/2 bn Cilantro; rough chop
4 Cloves Garlic
1 md White onion; chopped
1/4 c Lime juice
1/4 c Apple cider vinegar
2 tb Salt
4 tb Corn Starch
1 Servings