| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
sl |
Red onion,; 1/2-inch thick |
| 4 |
|
Cloves garlic,; peeled |
| 12 |
|
Jalapeno chiles,; seeded and halved |
| 3 |
|
Anaheim or Poblano chiles,; seeded and halved |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Dried oregano |
|
|
Juice of 1 lime |
| 1 |
ts |
Sea salt |
| 1/2 |
c |
Water |
INSTRUCTIONS
In a cast iron skillet, over a very high heat, char the onion slices and
remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to
the skillet and sear the chiles until charred. Add the remaining oil, the
oregano, lime juice, and salt and cook 1 minute. Place all the ingredients
in a food processor fitted with a metal blade. Process until they are
roughly chopped but smooth.
Yield: about 1 1/2 cups
Recipe By :TOO HOT TAMALES SHOW #TH6272
Posted to MC-Recipe Digest V1 #299
Date: Tue, 12 Nov 1996 22:19:21 -0500
From: Meg Antczak <meginny@frontiernet.net>
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