| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauce |
4 |
Servings |
INGREDIENTS
| 5 |
|
Tomatoes |
| 1 |
ts |
Salt |
| 2 |
|
Arbol chilies; fried in oil |
| 2 |
|
Serrano chilies |
| 1 |
tb |
Chopped cilantro |
| 1/2 |
ts |
Chopped garlic |
INSTRUCTIONS
1. Boil tomatoes until tender in a small amount of water. Remove from heat
and place in blender.
2. Add salt, chilies, cilantro and garlic and blend to the desired
consistency. This should be a thick, delicious sauce. Arbol chilies are
long (about 2-1/2 in.), brilliant red chilies with smooth, shiny skin, and
have a real bite. Serranos are small (about 1-1/2 in.) tapered green
chilies usually only available canned. Although tiny, they too have a bite.
They are available at Mexican markets and sometimes at the Farmers Co-op
Market. If not available, substitute any small very hot chile for the arbol
and jalapenos for the serranos.
NINFA'S
HOUSTON
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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