| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Poblano peppers, roasted and peeled,; left whole |
| 1 |
|
Red bell pepper, roasted and peeled,; left whole |
| 1 |
ts |
Chopped garlic |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Chopped fresh marjoram |
| 1 |
ts |
Olive oil |
|
|
Salt and pepper |
| 3/4 |
c |
Pine nuts,; toasted |
INSTRUCTIONS
In a small bowl combine peppers, garlic, lime, marjoram, and oil. Mix and
season. Just before serving, add the pine nuts to the salsa and stir well.
Serve atop some grilled chicken breast or with chips.
Yield: 2 cups of salsa.
Recipe By :ESSENCE OF EMERIL SHOW#EE2219
Posted to MC-Recipe Digest V1 #272
Date: Fri, 1 Nov 1996 07:40:02 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”