| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican cui, Sauces & co |
1 |
Servings |
INGREDIENTS
| 6 |
|
Anaheim or poblano chili peppers,; seeded & chopped (up to 8) -OR- |
| 3 |
cn |
(4 1/2 oz) chili peppers, chopped |
| 1 |
|
Jalapeno pepper; seeded & chopped |
| 2 |
|
Cloves garlic; coarsely chopped |
| 1 |
md |
Onion; cut-up |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Garlic salt |
| 2 |
c |
Water |
INSTRUCTIONS
If using fresh chili peppers, roast over an open flame or under a broiler
until black and blistered. Place in a paper bag and let steam for 5
minutes. Remove from bag and run under water to remove blacked skin. Remove
top; slit open and remove membranes and seeds. Should have 1 2/3 to 2 cups.
Place chili peppers in a blender container or food processor bowl with the
garlic, onion, flour and garlic salt. Cover and blend or process on low
speed until smooth. (If mixture does not blend easily, add about 1/2 cup
of the 2 cups water to the blender or processor.) Pour into a medium
saucepan; add water. Cook and stir until slightly thickened and blubbly.
Reduce heat and boil gently, uncovered, about 30 minutes, stirring
occasionally, until reduced to 2 1/2 cups.
Use sauce on "Breakfast Burritos."
Recipe By : Holiday Celebrations
Posted to FOODWINE Digest 24 October 96
Date: Thu, 24 Oct 1996 12:10:51 -0400
From: Laura Hunter <LHunter722@AOL.COM>
NOTES : Make a large batch and freeze it. Can be used on tacos, tostadas,
burritos, etc.
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