| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 4 | Servings | ||
INGREDIENTS
| 6 | Serrano Chiles en Escabeche; rinsed; stems removed, chopped | |
| 2 | tb | Oil |
| 1 | lg | Onion; chopped |
| 3 | Cloves garlic; minced | |
| 1/2 | c | Lime juice |
| 1/4 | c | Water |
| 1/4 | c | Tequila (Herradura preferred) |
| 1/4 | ts | Ground cloves |
INSTRUCTIONS
Salsa Borracha Herradura (trans. drunken horshoe salsa) Put it all in a blender and puree until smooth. Serving suggestions: as a marinade for barbequed or grilled meats or poultry, or as a condiment with grilled meat, poultry or fish. Heat scale: 5. Yield: 1 cup. s-sehlhorst@ds.mc.ti.com (Scott Sehlhorst) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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