| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Dip |
16 |
Servings |
INGREDIENTS
| 1 |
cn |
(28-oz) crushed tomatoes( only crushed will do) |
| 1 |
cn |
(14-oz) chopped tomatoes (these are for texture) |
| 2 |
md |
Onions; small dice |
| 1/4 |
c |
ReaLeamon juice |
| 3 |
tb |
Cider vinegar |
| 1/2 |
c |
Cold water |
| 1 |
ts |
Whole oregano |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander (toast these first in a dry pan |
| 1 |
tb |
Chopped pickled Jalapeno (not fresh) |
| 1 |
tb |
Fresh galic; crushed |
| 1/2 |
c |
Fresh chopped cilantro; also called Chinese parsley |
| 1/2 |
ts |
Salt |
| 1 |
cn |
Chipotle peppers in Adobo sauce |
INSTRUCTIONS
You can make this as mild or as hot as you like.
Mix all the ingredient to together except salt (and chipotles) in a bowl.
Allow to stand for 1 hour. Add salt to taste.
NOW COMES THE HOT PART: From your local MEXICAN supply house. I like Que'
Pasa on Cambie. 1 Can of CHIPOTLE peppers in ADOBO sauce. If you are
sharing this with some one who likes things milder split what you have made
and place your's into a blender. Add a few peppers with some sauce Mix and
taste. Add as much as it takes to satisfy your HOT TASTE BUDS.
tharvey@Direct.CA (Thom Harvey)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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