| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Niger |
Toohot08 |
1 |
servings |
INGREDIENTS
| 4 |
|
Ancho chiles; wiped clean, stemmed |
|
|
; and seeded |
| 4 |
|
Pasilla chiles; wiped clean, stemmed |
|
|
; and seeded |
| 2 |
c |
Chicken stock; hot |
| 3 |
|
Garlic cloves |
| 1 |
tb |
Oregano |
| 1 |
tb |
Cumin |
| 1 |
tb |
Red wine vinegar |
| 1 |
|
Tomato; chopped |
|
|
Coarse salt; to taste |
| 2 |
tb |
Vegetable oil |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
On a comal, over a medium-high heat, toast the chiles until fragrant, about
30 to 60 seconds. Cover with the chicken stock and allow to soften, about
20 minutes. In a blender, place the chiles and stock. Blend until chopped.
Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend
until very smooth. Over a medium heat, in a heavy skillet, heat the oil.
Pour the sauce into the oil and cook for about 10 minutes. This recipe
yields about 3 cups of salsa.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6293 broadcast 10-16 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-28-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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