INGREDIENTS

INSTRUCTIONS

In a small bowl, combine the chiles julienne and the vinegar and
leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat
the vegetable oil over medium heat. Add the onion and saute, stirring
occasionally, for 6 to 7 minutes, or until translucent. Add the
garlic and the cumin and cook for about 2 minutes more, until the
garlic has released its aroma. Remove from the heat and cool to room
temperature. In a large bowl, combine the vinegar and chile mixture,
the salt, pepper, and egg yolks. With a balloon whisk, whisk together
until completely smooth, then continue whisking as you drizzle in the
olive oil, very slowly at first, whisking until all the oil is
absorbed and the mayonnaise is emulsified. Transfer to a bowl and
stir in the onion-garlic mixture. Cover and refrigerate if not using
right away, for up to 1 week. This recipe yields 1 1/2 cups.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6235 broadcast
04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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