| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
16 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Whole Anaheim chili peppers |
| 1/4 |
c |
Almond slivers — blanched & |
|
|
Toasted |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
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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