| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Sauce | 4 | Servings | |
INGREDIENTS
| 1/2 | Onion | |
| 1/2 | Bell pepper | |
| 1 | Clove garlic | |
| 3 | Chiles; Serrano or Jalapeno | |
| 3 | Tomatoes | |
| 1 | tb | Oil |
| 1 | ts | Salt |
INSTRUCTIONS
1. Chop all the vegetables. 2. Saute the onion, bell pepper, and garlic in oil until soft, but do not brown. 3. Place in a blender with the chiles, tomatoes, salt, and 2 cups hot water. Puree. 4. Pour into a saucepan and simmer slowly for 10 minutes. Be careful not to dry it out. CHIQUITA CONGRESS AVE, DALLAS WINE-PEDRO DOMECQ LOS REYES BLANCO From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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