| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
16 |
Servings |
INGREDIENTS
| 20 |
|
Tomatillos; peeled, rinsed, and blanched |
| 1/2 |
|
Cucumber; peeled |
| 3 |
|
Jabaneros; gutted |
| 2 |
|
Ripe Jalapenos |
| 1/2 |
|
Red bell pepper |
| 3/4 |
|
Bunch cilantro |
| 1 |
|
Lime; juice of |
| 7 |
|
Cloves garlic |
| 1 |
|
White onion |
| 1/3 |
c |
Red wine |
| 1 |
|
Corncob; corn from |
|
|
Salt & pepper |
INSTRUCTIONS
Mix all this stuff in a blender or cuisinart-type device (except corn, add
that at the end).
As it turned out, the cucumber made it taste sort of like gazpacho to me,
but this opinion was not universal.
I thought the heat was sort of sneaky and subtle but one person put it in
her mouth and said, "WOW, IT'S HOT!" so what do I know?
To prepare the tomatillos, remove the green outer peel and rinse under
water, then dump into boiling water until the color changes.
To prepare the corn, I recommend cooking the corncob and using a knife to
remove only the first row of kernels. After that, use your fingers to bend
each row torwards the open space until the kernels pop off. It's easier
than it sounds and results in kernels that remain uncut.
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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