| 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>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”