HOMEMADE SALSA VERDE ENJOY DAN:

                         HOMEMADE SALSA VERDE by CHEF DAN:

Makes 5 cups

INGREDIENTS:

3 pounds tomatillos (about 24), husked and rinsed

4 Anaheim chili peppers

2 tablespoon olive oil

1 onion peeled and cut into chunks

3 garlic cloves minced

3 avocados peeled and pitted

1/2-teaspoon pure maple syrup

3 pinches of sugar

1 teaspoon EACH cumin, dried oregano, and green chili powder

1 teaspoon sea salt

2 tablespoon black pepper

1/2-cup lime juice

DIRECTIONS (PREHEAT OVEN TO 500 F)

1.   Peel off outer brown skin that wrap the tomatillos; discard.

2.   Place tomatillos, chilies, and onions on a prepared baking sheet.

3.   Bake 20 minutes until everything is charred and soft.

4.   Put the peppers in a paper bag, to allow the steams and the skins easy to peel.

5.   Once the skin is loose and peppers have cooled, peel and de-seed the peppers.

6.   Place all ingredients in a blender, except lime juice.

7.   Blend ingredients to a desired consistency, anywhere from chunky or smooth depending on your taste.

8.   Add as needed lime juice to mellow down if too hot.

9.   Wait 4 hours to eat.

ENJOY DAN:                                         EAT CHILLIES SLOW THE FORK DOWN