| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Rocoto chiles; seeds removed |
| 1 |
c |
Boiling water |
| 2 |
|
Cloves garlic; chopped fine |
| 1 |
c |
Chicken stock or broth |
| 1/2 |
c |
Oil |
INSTRUCTIONS
Here's a recipe using Rocoto chiles from _The Fiery Cuisines_ by Dave
DeWitt [ISBN 0-312-29211-2]. It originally called for using Santaka chiles,
but I bet Rocotos would be a good substitute.
Pour the boiling water over the chiles and let stand 20 minutes or until
the chiles are soft. Drain the chiles and combine with all the other
ingredients. Place the mixture in a blender and puree until smooth.
YIELD: 1 1/2 cups
SERVING SUGGESTIONS: Serve as an accompaniment to broiled or roasted meats
or with poultry. Place in a small bowl and allow guests to use as much as
they dare. Can also be used in sauces and combination entr.es when a heat
source is required. Posted to CHILE-HEADS DIGEST V4 #090 by Bob Batson
<bob@sky.net> on Aug 19, 1997
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