Instructions: Heat tomatoes in water to cover and drain. Peel and grind with chilies.

Add fat and cheese and the water in which the tomatoes were cooked. Simmer for three or four minutes.

Yield 6 servings.

SALSA

2 Garlic cloves
3 Scallions
1/2 cup Parsley leaves
1/4 cup Cilantro
Pickled jalapeno pepper
13 oz tomatillos (fresh or canned)

4 oz Mild green peppers (chopped)

1/4 tsp Hot pepper sauce
1 tsp Salt (or to taste)

Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor).

Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered.

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