| 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.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”