These two recipes are from Peru
Green Salsa; Chili with Cilentro
5 green (long) chilies
4 Jalapeno
2 yellow chilies
Cut in pieces, leaving seeds makes it very hot, you can leave in some seeds or no seeds, depending on how hot you want it to be.
Place in a blender or food processer, Add olive oil to form a smooth paste.
add to chilies
3 cloves of garlic
salt and pepper to taste
Blend once again
Add 1 bunch cilentro, cut stems off to leaves and blend
Add 'club' crackers (similar to saltines) to consistency, if it is to thick add more olive oil to thin add more crackers.
serve with bread or on boiled red potatoes or with meat.
Salsa and Green Onions
20 yellow chili - ½ with the seeds cleaned out
10 jalapeno - ½ seeds cleaned out
2 cloves of garlic
salt and pepper to taste
olive oil
blend chilies, garlic, salt and pepper and olive oil
4 bunches of green onions cut-sliced
add blended chilies and garlic to onions
2 lemons squeezed
over chili and onions
