| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 12 | Servings | ||
INGREDIENTS
| 1 | Whole tomatoes, 3" dia 5" | |
| tall – approx | ||
| 1 | up to | |
| 6 | Cloves garlic | |
| 1 | Lime | |
| 1/2 | Onion, 3" to 4" dia. | |
| 1 | Bunch cilantro, washed and | |
| stems screwed off | ||
| 1 | t | heaped good red paprika |
| powder | ||
| Chile to taste, see note | ||
| below |
INSTRUCTIONS
Drain juice from tomatoes into blender. Squeeze in the lime juice, add garlic, chile. Blend on high till lumps have gone. Take pitcher off blender. Chop the onion roughly and drop it in with the tomatoes, cilantro, paprika and some salt if you're not too paranoid. With a long bladed knife do a bit of stabbing and slashing to break up the components so that they circulate when you run the motor. Blend on LOW speed until it is mixed but still quite coarse. Flavor improves after a day or two in the fridge. Note on chile: You can use anything for a bit of heat, but the best flavor is found in small green fresh chiles of the "serrano" type. (Try 2 or 3). You might also experiment with the yellow/orange "habaneros" which have a good flavor but are extremely hot. If desperate powdered chile, chile oil, small can of jalapenos or hot sauce will work - use plenty!! Cameron, a.k.a. - BEGG.4@OSU.EDU 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)
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Calories: 6
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 182.2mg
Potassium: 37.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g