| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 8 |
|
Chiles Ancho |
| 1 |
sm |
Onion |
| 4 |
|
Cloves (small) garlic |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
ts |
Salt |
|
|
Monterey Jack cheese |
INSTRUCTIONS
Date: Wed, 13 Mar 1996 08:43:35 -0600
From: Judy Howle <howle@EbiCom.net>
RECIPES USING ANCHO CHILES (by Diana Kennedy) Toast 8 large Ancho chiles
lightly on a griddle, turning from time to time so that they do not burn,
for 2-4 minutes. Slit chiles and remove seeds, veins and stems. Put chiles
into a bowl and cover with boiling water. Let stand 20 minutes. Remove
seeds, veins, and stems. Cut into small pieces with scissors. Chop one
small onion and 4 small cloves of garlic very finely. Mix all ingredients
well with 1/2 cup olive oil, 1/2 cup red wine vinegar, and 1/2 tsp. salt.
Set aside to season for at least 2 hrs. Will keep indefinitely in
refrigerator. When ready to serve, sprinkle with Monterey Jack cheese.
Serve with broiled meats, carnitas (see recipe), and rice.
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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