| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauce | 8 | Servings | |
INGREDIENTS
| 8 | Chiles Ancho | |
| 1 | sm | Onion |
| 4 | Cloves (small) garlic | |
| 1/2 | c | Olive oil |
| 1/2 | c | Red wine vinegar |
| 1/2 | ts | Salt |
| Monterey Jack cheese |
INSTRUCTIONS
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@EbiCom.net> RECIPES USING ANCHO CHILES (by Diana Kennedy) Toast 8 large Ancho chiles lightly on a griddle, turning from time to time so that they do not burn, for 2-4 minutes. Slit chiles and remove seeds, veins and stems. Put chiles into a bowl and cover with boiling water. Let stand 20 minutes. Remove seeds, veins, and stems. Cut into small pieces with scissors. Chop one small onion and 4 small cloves of garlic very finely. Mix all ingredients well with 1/2 cup olive oil, 1/2 cup red wine vinegar, and 1/2 tsp. salt. Set aside to season for at least 2 hrs. Will keep indefinitely in refrigerator. When ready to serve, sprinkle with Monterey Jack cheese. Serve with broiled meats, carnitas (see recipe), and rice. CHILE-HEADS DIGEST V2 #267 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Luck has nothing to do with it”