| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
12 |
Servings |
INGREDIENTS
| 1 |
cn |
Whole tomatoes (3" dia; 5" tall – approx) (up to) |
| 6 |
|
Cloves garlic |
| 1 |
|
Lime |
| 1/2 |
lg |
Onion (3" to 4" dia.) |
| 1 |
|
Bunch cilantro (washed; and stems screwed off) |
| 1 |
ts |
(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.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”