| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | 1 | Servings | ||
INGREDIENTS
| 3 | md | Large roma tomatos chopped |
| 1 | Clove garlic minced | |
| 1 | ts | Fresh ground cumin |
| 1 | Ripe hab minced plus one serrano minced | |
| 1 | tb | Chopped cilantro (optional) |
| Salt to taste (I use about a half teaspoon) | ||
| 1 | tb | Minced onion (optional) |
INSTRUCTIONS
I use a molcajete for this, a blender can be substituted, not quite the same, but nevertheless it can be done. If you using a molcajete, first grind the chile,garlic,cumin, and onion if used. The object being, to make a paste, a bit like a thai paste at this point Add the tomato and grind to a paste or (sauce?) depends on the tomatos you use.(at times I add a little water, if it too thick) add salt and cilantro to taste. I eat this with anything I can scoop it up with. corn tortillas deep fried until crisp, flour tortilla torn, and made into handy little scoops, corn chips, potato chips. It doesn't matter as long as I can get it to the old face hole. Very tasty on a taco or over an egg in the morning. Wake you up it will. This is best when fresh, don't keep it over a day in the frig. Posted to CHILE-HEADS DIGEST V4 #182 by Jose Cisneros <jcisn@novagate.com> on Nov 03, 1997
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