| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 1 | Servings | |
INGREDIENTS
| 1 | c | Mayonnaise |
| 1 | bn | Finely chopped cilantro |
| 1/4 | c | Cooked tomato coulis |
| 1 | Clove garlic; crushed in a mortar or with the side of a knife on a cutting board | |
| 2 | Seeded and finely chopped Jalapeno peppers (up to) | |
| 2 | tb | Wine vinegar; to taste |
| Season with salt |
INSTRUCTIONS
Date: Thu, 30 May 1996 01:03:33 -0500 From: rael@EbiCom.net All recipes from: _Sauces: Classical and Contemporary Sauce Making_ (copyright 1991by James Peterson) (ISBN: 0-442-23773-1) This mayonnaise is excellent with grilled or deep-fried fish or vegetables. Combine 1 cup (250ml) of mayonnaise with 1 bunch of finely chopped cilantro, 1/4 cup (60ml) of cooked tomato coulis, 1 clove of garlic that has been crushed in a mortar or with the side of a knife on a cutting board, and 2 seeded and finely chopped jalapen~o peppers. Finish with 1 to 2 tablespoons (15 to 30ml) of wine vinegar, to taste. Season with salt. Yield: 1 1/2 cups (375ml). CHILE-HEADS DIGEST V2 #334 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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