Green Chili Shrimp and Corn Tamales Part 1 of 3 - Salsa

         Yield: 12 Tamales
Categories: Mexican, Tamale, Fish shrimp

4 Poblano chiles (Seeded & -stemmed) 2 Jalapenos (Seeded & stemmed) 4 Shallots (Peeled & -quartered) 2 sm Cloves of garlic 1 bn Cilantro (leaves only) 1 c Orange juice 1 ts Lime juice 1 pn Salt 2 oz Vegetable oil Preheat oven to 450 degrees F. Toss Poblanos, Jalapenos, Shallot and Garlic in Vegetable Oil and roast in oven till chiles are blistered and garlic and shallots are soft and golden brown. Remove from oven, allow to cool. Place all ingredients in blender with cilantro leaves and orange juice. Puree. Remove from blender, season with salt and lime juice, set aside. (Courtesy of Red Sage) Busted and Entered for you by: Bill Webster