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CATEGORY CUISINE TAG YIELD
Sauce 4 Servings

INGREDIENTS

6 Serrano Chiles en Escabeche; rinsed; stems removed, chopped
2 tb Oil
1 lg Onion; chopped
3 Cloves garlic; minced
1/2 c Lime juice
1/4 c Water
1/4 c Tequila (Herradura preferred)
1/4 ts Ground cloves

INSTRUCTIONS

Salsa Borracha Herradura (trans. drunken horshoe salsa) Put it all in a
blender and puree until smooth. Serving suggestions: as a marinade for
barbequed or grilled meats or poultry, or as a condiment with grilled meat,
poultry or fish. Heat scale: 5. Yield: 1 cup. s-sehlhorst@ds.mc.ti.com
(Scott Sehlhorst)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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