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CATEGORY CUISINE TAG YIELD
Grains, Dairy 1 servings

INGREDIENTS

4 Cloves garlic
1 1/4 c Fresh cilantro; tightly packed
1/2 ts Cumin
1/2 ts Oregano
3/4 c Pepitas (pumpkin seeds); toasted (or: 1/2 cup unsalted sunflower seeds)
1/3 c Sun-dried tomatoes packed in olive oil; chopped
2 tb Red onion; chopped
1 cn (7 Oz) whole chipotle peppers in adobo sauce
3 tb Tequila; reposado or gold
1 c Grated parmesan cheese
2 tb Grated romano cheese
3/4 c Olive oil

INSTRUCTIONS

In a food processor, grind garlic and cilantro; add cumin, oregano,
pepitas, tomatoes, and onion. Add the chipotles (reserving 2 of the chiles
for other uses), the tequila, and cheeses. Slowly pour in the olive oil to
form a thick paste; do not over process. Best made a day in advance of
serving. Keeps several weeks in fridge and can be frozen. Makes 2 3/4 cups
Recipe by: Tequila! by Hutson (posted by Janet Miller)
Posted to bbq-digest by PhantomBBQ@aol.com on Sep 13, 1999, converted by
MM_Buster v2.0l.

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