| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Jals, flesh only no cores | |
| or seeds | ||
| 1 | Habanero, with seeds | |
| 6 | Serranos | |
| 1 | Onion | |
| 1 | Baby carrot | |
| 1 | Vine ripened tomato | |
| Cilantro | ||
| 1 | T | Red wine vinegar |
| Leftover red salsa from the | ||
| fridge Pace equivalent | ||
| I'm ashamed to admit | ||
| Hefty sprinkle cumin | ||
| 1 | ds | Madras style curry powder |
| 2 | Lemon, juice of | |
| 10 | Cuervo, to chopper not to | |
| blender |
INSTRUCTIONS
Chop part 1 ingredients. add to blender along with part 2 ingredients. meanwhile, have your assistant cut up one chipotle (with seeds) and one ancho (discard seeds) with kitchen shears, cover with water, bring to boil and steep until tender. Add chiles and water to the blender. Pulse blender (food processer not currently available) until a rich saucy texture - identifiable bits but not chunks. Transfer to a cereal bowl and taste. Decide to nuke on medium power for a couple minutes. Dig in with corn chips and footy on the telly. A tad strong on the onion for my taste but others ate it up "like candy". Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on May 03, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 148.6mg
Potassium: 617.5mg
Carbohydrates: 25.4g
Fiber: 7.2g
Sugar: 13.2g
Protein: 2.5g