Wash and dry the chiles well. Cut off the stalk and slice in half. Remove as many of the veins and seeds as possible and slice thin. Mix with the rest of the ingredients and set aside to marinate for at least 2 hours. They are better the next day though, and last for about a week in fridge.This is from Diana Kennedys" Recipes from Regional Cooks of Mexico" M.F/Az <mesa. Sedona. Net>

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.