| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chilean | Sauce, Gravy | 6 | Servings | |
INGREDIENTS
| 3 | sm | Hot chilies; fresh or dried |
| 1 | tb | Boiling water |
| 1 | tb | Oil |
| 1/2 | c | Water |
| 1 | tb | Vinegar |
| 2 | Onions; sliced | |
| 1/2 | c | Chopped fresh coriander; or parsley |
| 1 | ts | Oregano |
| 1 | ts | Salt |
INSTRUCTIONS
Remove stems from chilies and break chilies open. Remove seeds and cover with the boiling water for 5 minutes. Place them in a blender with all the remaining ingredients and blend for a few seconds. This sauce may be stored in the refrigerator until required. Serve at room temperature to accompany roast or grilled meats. Makes 1 1/2 cups. 1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook Submitted mcrecipe by patH 1996 Oc Recipe By : Pebre (Chile) Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 16:29:43 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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