| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Sauces |
1 |
Servings |
INGREDIENTS
| 9 |
|
Green chiles; (9 to 12) |
| 1 |
cn |
Tomato sauce; (15 oz.) |
| 1/2 |
md |
Onion; chopped |
| 1/4 |
md |
Bell pepper |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Tamari; (soy sauce) |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Basil |
| 1 |
tb |
Parsley |
INSTRUCTIONS
Take the chiles and roast them. Let sweat and then peel. Clean out the
seeds, unless you like real hot sauce. Put chiles into blender with the
remaining ingredients. Mix until salsa consistency, then pour into a sauce
pan and cook for 30 minutes or so. Makes a great sauce for on top of huevos
rancheros, dip on enchiladas or burritos.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22,
1998
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