| 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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