| 73 | 74 | 75 | 76 | 77 |
| 1 | 24 | 48 | 72 | 96 |
|
COLLECTION: Salsas (3)
1/2 tsp ground oregano
1
cup
water
Instructions:
------------
-
Place tomatoes and green onions on a hot mesquite grill (over hot coals,
not flames). Pile the cilantro on top, so that it does not touch the
grill. Grill the vegetables 10 to 15 minutes, or until the peppers are
soft.
Place the vegetable oil in a saute pan over medium-high heat. Add the
serranos and saute until the peppers are soft.
Place the serranos, tomatoes, onion, and cilantro in a food processor
fitted with the metal blade. Process until coarsely ground. Remove
tomato mixture to mixing bowl and stir until ingredients are evenly
distributed. In a separate bowl, mix garlic, lime juice, salt, white
pepper, oregano, and water until well- blended. Add garlic mixture to
ground vegetables and mix thoroughly.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
RED CHILE PUREE
===============
Ingredients:
-----------
About 9 (3 oz) dried New Mexico or California chiles
-
2
1
2
cups water
small onion, cut into chunks
cloves garlic
Instructions:
------------
-
Arrange chiles on a large baking sheet and cook in a 300 oven until
chiles smell toasted (about 4 minutes). Let cool slightly. Discard
stems and seeds.
In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover
and bring to a boil over high heat. Reduce heat, cover and simmer until
chiles are very soft (about 30 minutes). Remove from heat and let cool
slightly.
In a blender or food processor, whirl chile mixture until smooth. Rub
puree through a fine strainer and discard residue. Makes about 2 cups.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (13 of 22) [12/17/1999 11:47:11 AM]
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