| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 4 | Servings | ||
INGREDIENTS
| 6 | Serrano Chiles en Escabeche | |
| rinsed stems removed | ||
| chopped | ||
| 2 | T | Oil |
| 1 | Onion, chopped | |
| 3 | Cloves garlic, minced | |
| 1/2 | c | Lime juice |
| 1/4 | c | Water |
| 1/4 | c | Tequila, Herradura |
| preferred | ||
| 1/4 | t | 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. [email protected] (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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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 180.4mg
Potassium: 266.9mg
Carbohydrates: 9.5g
Fiber: 2.9g
Sugar: 2.4g
Protein: 2.9g