2-4 jalapeno chilies or other hot chilies, roasted and peeled
1 lb. fresh green tomatoes
5 sprigs cilantro
1 clove garlic salt

Remove stems from chilies; do not remove seeds. Set chilies aside. Remove papery husks from tomatoes. If using fresh tomatoes, place in medium saucepan.

Add cold water to cover, bring to a boil amd drain. Place chilies, tomatoes, cilantro and garlic in blender. Blend until finely ground.

Turn into medium bowl. Cover and refrigerate overnight.

Before serving, add salt to taste.

Makes 2 cups.

Submitted by: Peter Scheck