| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salsa | 12 | servings | ||
INGREDIENTS
| 4 | Chiles verdes | |
| 3 | md | Tomatoes |
| 1/4 | md | Onion; minced |
| 4 | Cloves garlic | |
| 1 | tb | Fine chopped fresh cilantro |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Salt |
| 2 | tb | Wine vinegar |
| 1/2 | tb | Olive oil |
INSTRUCTIONS
Toast and peel: 3-4 chiles verdes, 3 medium tomatoes. Grind the chiles in a molcajete* with: 1/4 medium onion, minced, 3-4 cloves garlic, 1 TBS finely chopped fresh cilantro, 1/4 tsp dried oregano 1/4 tsp salt. Add and grind the tomatoes. Add to taste and stir well: 2 TBS wine vinegar, 1/2 TBS olive oil. *a Molcajete is a mortar carved from volcanic rock. It is coarser than our porcelain mortars and pestles and better suited to grinding spices and other ingredients. One can stoop to using a blender. Converted by MM_Buster v2.0l.
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