| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 8 |
|
Guajillo chilies * |
| 2 |
|
Ripe tomatoes |
| 1/2 |
md |
White onion, coarsely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
tb |
Vegetable oil |
|
|
Salt to taste |
INSTRUCTIONS
* ancho or pasilla chilies can be substituted
1. Toast chilies on a griddle or skillet until fragrant, turning frequently
so they don't get burned, about 5 minutes. Remove the seeds, devein, and
let chilies soak in hot water.
2. Meanwhile, toast tomatoes over an open flame until the skins blacken.
Remove the skins, and chop coarsely.
3. Put the chilies, tomatoes, onion, garlic and salt in a blender, along
with I cup of the chili water, and puree.
4. Heat oil in a heavy skillet, and fry the puree over moderate heat for 5
minutes, stirring constantly.
Yield: 2 1/2 cups.
Approximate nutritional analysis per 1/4-cup serving: 30 calories, 2 grams
fat, 0 milligrams cholesterol, 5 milligrams sodium (before salting), 1 gram
protein, 4 grams carbohydrate.
Adapted from Josefina Howard
David Karp writing in the New York Times, 9/22/93. Courtesy, Helen
Fleischer.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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