| 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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