| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 16 | Servings | |||
INGREDIENTS
| 1 1/2 | Whole Anaheim chili peppers | |
| 1/4 | c | Almond slivers, blanched & |
| Toasted | ||
| 1 | T | White wine vinegar |
| 1 | T | Lime juice |
| 1 | c | Corn oil |
INSTRUCTIONS
STEP ONE: Prepare the Chiles-- Roast chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel and seed. STEP TWO: Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade. Puree. Then, with the motor running, slowly add oil until the mixture has thickened. Serve with "Tejas Smoked Turkey Salad" recipe in this cookbook. Recipe By : Mark Haugen of Tejas, Minneapolis, MN From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 102
Total Fat: 11.5g
Cholesterol: 1.7mg
Sodium: 125.4mg
Potassium: 10.8mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: <1g