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Ana María’s Pebre Sauce
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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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