| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Can |
| 1 |
c |
Tomato puree |
| 1 |
c |
Water |
| 1/2 |
md |
White onion — chopped |
| 1/4 |
c |
Garlic puree — * |
| 1/2 |
c |
Oil |
| 1/4 |
c |
Vinegar |
| 4 |
tb |
Dried oregano |
| 1 |
ts |
Salt — or to taste |
| 4 |
|
Japanese chiles — crushed |
|
|
Crushed tomatoes |
INSTRUCTIONS
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.
Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot.
Recipe By : El Charro Cafe Favorite Recipes
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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