| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Fresh tomatoes; diced |
| 2 |
oz |
Jose Cuervo Gold tequila |
| 1 |
tb |
Fresh cumin; ground |
| 1 |
tb |
Chili powder |
| 1 |
oz |
Fresh lime juice |
| 2 |
tb |
Grape seed oil |
| 1 |
tb |
Fresh basil; chopped |
| 1 |
tb |
Fresh oregano; chopped |
| 2 |
tb |
Fresh cilantro; chopped |
| 4 |
tb |
Fresh garlic; chopped |
| 1 |
lg |
White onion; chopped |
| 8 |
md |
Green onions; chopped |
| 2 |
md |
Shallots; chopped |
| 2 |
lg |
Green chiles; chopped |
| 1 |
lg |
Bell pepper; chopped |
| 1 |
lg |
Red bell pepper; chopped |
| 2 |
lg |
Fresno chiles; chopped |
| 6 |
lg |
Jalapenos; chopped |
| 2 |
lg |
Serrano; chopped |
| 4 |
lg |
Habanero; chopped |
| 1 |
tb |
Crushed red pepper |
| 4 |
|
Celery stalks; chopped |
INSTRUCTIONS
Mix ingredients together in an appropriate container, cover with a moist
paper towel and place in refrigerator. Allow 24 hours to pass before
serving.
Posted to CHILE-HEADS DIGEST by "California Technologies"
<webmaster@catechnologies.com> on Apr 29, 1999, converted by MM_Buster
v2.0l.
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