| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 5 |
|
Guajillo chiles |
| 4 |
md |
Tomatoes |
| 5 |
|
Cloves garlic |
| 1 |
ts |
Cumin |
| 1 |
pn |
Salt |
INSTRUCTIONS
Date: Tue, 21 May 1996 14:45:39 +0100
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
Remove stems and seeds of 4-5 guajillos and toast briefly. Soak in hot
water. Blacken 4 medium tomatoes over gas or under a grill. Do not remove
skin (it adds flavour.) Roast 5 garlic cloves, remove skin. Toast 1 tsp
cumin in a dry skillet and grind. Put everything into a blender with a
pinch of salt and some of the soaking liquid (or plain water if too
bitter). Puree and use or bottle as required. Good with grilled chicken,
pork, vegetables or scrambled eggs. Makes about 1 to 1-1/2 cups.
From: "Cool Chile Co. - Dried Chiles List"
CHILE-HEADS DIGEST V2 #326
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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