| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chilean | 96feb, Condiment | 1 | Servings | |
INGREDIENTS
| 1 | Head garlic; peeled | |
| 6 | Hot green cayenne chile peppers; stemmed, chopped | |
| 1 | sm | Bunch cilantro; finely chopped |
| 4 | Tomatoes; peeled — fine chopped | |
| 2 | tb | Olive oil |
| 1/4 | ts | Ground cumin |
| Salt to taste |
INSTRUCTIONS
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb & Ron Kroll. I can't say that I've tried any of them. Hope they help. Grind the garlic and the chiles in a mortar or food processor to form a paste. Combine the cilantro and tomatoes with the chile paste. Mix in the oil, cumin and salt and let sit for an hour to blend the flavors. Yield: 1/2 cup, Heat Scale: Hot Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 1996 05:29:12 -0700 From: "Carl & Joyce Camper" <chateaustripmin@mcn.net> NOTES : This is one of many variations for the traditional Chilean hot sauce.
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