| 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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