| 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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