| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Small fresh mushrooms |
| 1 |
cn |
(11-oz) whole jalapenos with juice |
| 1/2 |
c |
Tarragon vinegar |
| 1 |
c |
Water |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
From: ayala@bga.com (Luis "Burnin' Love" Ayala)
Date: Wed, 26 Jun 1996 05:09:46 -0500
I got this recipe from "Rare Collection", put together by the Junior League
of Galveston County (ISBN 0-961-37790-9). I don't have to tell you that
these are not very hot, but they make a nice addition to any salad...(and
then you can add some chipotle salad dressing...hmmm!)
1. In medium sauce pan, bring water to rolling boil. Add whole mushrooms
and continue boiling 15 minutes or until mushrooms turn grayish.
2. Drain and rinse with cool water. When cool, place in container (make
sure you have a lid for it)
3. Mix remaining ingredients; add to mushrooms, covering completely with
this mixture (add more water if necessary).
4. Cover and marinate at least overnite.
CHILE-HEADS DIGEST V3 #026
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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