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CATEGORY CUISINE TAG YIELD
Sauce 4 Servings

INGREDIENTS

6 Serrano Chiles en Escabeche
rinsed stems removed
chopped
2 T Oil
1 Onion, chopped
3 Cloves garlic, minced
1/2 c Lime juice
1/4 c Water
1/4 c Tequila, Herradura
preferred
1/4 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 107
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 180.4mg
Potassium: 266.9mg
Carbohydrates: 9.5g
Fiber: 2.9g
Sugar: 2.4g
Protein: 2.9g


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