| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Crushed puya chiles |
| 1 |
lg |
Onion; chopped (up to) |
| 4 |
|
Fresh green chiles |
| 1 |
lg |
Carrot; chopped |
| 1/4 |
c |
Fresh cilantro |
| 1 |
cn |
(28-oz) whole tomatoes |
INSTRUCTIONS
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
Date: Thu, 4 Jul 1996 18:29:04 +0200
Saute the onions and carrots in olive oil, cook for 5 minutes, stirring
frequently. Add the tomatoes and crushed puya chiles. Cook for 12 minutes.
Transfer to a food processor and blend well along with the green chiles and
the cilantro. Blend until smooth. Serve chilled.
CHILE-HEADS DIGEST V3 #034
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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