| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Ripe tomato; peeled, seeded and chopped finely |
| 4 | oz | Hot green; (Sandia) chile, roasted, peeled, seeded, chopped |
| 1 | Clove garlic; minced | |
| 1 | Chicken bouillon cube | |
| 1/3 | c | Dry white wine |
| 1 | pn | Oregano |
| 1 | pn | Cumin |
INSTRUCTIONS
In the vein recently started by Doug from BC and others, I thought I'd share with the list a simple something I whipped up for dinner last night. Having not been shopping for a few days, there was not much in the house- however, I did have, secreted in the freezer, some frozen green chile (souvenir of a New Mexico trip earlier this year.) Put all of the above in a saucepan and bring to a boil. Reduce heat and simmer until thickened by about 1/3. Pour over your favorite pasta (I used rigatoni), and eat. Took about 10 minutes and was a heck of a lot better than the leftover lasagna that was the alternative... Note: this is scaled for one person, as my SO isn't much of a chile-head. Scale up to your heart's content. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@protix.com> on Apr 29, 1998
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