CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
4 |
Servings |
INGREDIENTS
1/2 |
lb |
Jalapenos |
1 |
md |
White onion; thinly sliced |
4 |
|
Cloves garlic; peeled and left whole |
1 1/2 |
ts |
Salt |
1/2 |
ts |
Oregano |
3/4 |
c |
Mild vinegar |
1/4 |
c |
Salad oil |
INSTRUCTIONS
Wash and dry the chiles well. Cut off the stalk and slice in half. Remove
as many of the veins and seeds as possible and slice thin. Mix with the
rest of the ingredients and set aside to marinate for at least 2 hours.
They are better the next day though,and last for about a week in
fridge.This is from Diana Kennedys" Recipes from Regional Cooks of Mexico"
M.F/AZ <mesa.sedona.net>
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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