| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 4 | Ancho chilies; stemmed & seeded | |
| 1 | sm | Onion; peeled and chopped |
| 1 | Clove garlic; peeled and chopped | |
| 1 | Jalapeno; chopped | |
| 1 | Serrano chili; chopped | |
| 1 | Chipotle chili; chopped | |
| 1 | sm | Bunch fresh cilantro |
| 1 | c | Rich chicken stock |
INSTRUCTIONS
Place all ingredients in a medium saucepan over medium heat. Bring to a boil, then simmer for 10 minutes. Pour into a blender and puree until smooth. Set aside until ready to use. (used as ingredient in Smoked Tomato Ranchero - see recipe) HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Recipe by: Dean Fearing Posted to MC-Recipe Digest V1 #817 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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