| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Pittsburgh |
Dip |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Plum tomatoes |
| 1 |
lb |
Tomatillos |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion; Vidalia if possible |
| 4 |
|
Cloves garlic |
| 1/2 |
|
Minced cilantro leaves |
| 4 |
|
Chipotle chiles en adobo |
| 1/4 |
c |
Red wind vinegar |
| 1 |
tb |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Date: Tue, 30 Apr 96 12:30:00 PDT
From: "Anne M. Trimble" <ATRIMBLE@PGH.LEGENT.COM>
Subject: Pittsburgh Hotluck Reevyooo FROM ROB DILLON AND BARB MARTINELLI:
Blacken 2/3 of the plum tomatoes in broiler or on grill. Chop onion and
garlic and saut in 1 tsp. of oil until nicely browned. Dice remaining
tomatoes and tomatillos and place in large bowl.
In food processor, combined blackened tomatoes and remaining ingredients
except cilantro. Chop it up good in processor. Pour chopped ingredients
over diced tomatoes in bowl. Add cilantro. Mix thoroughly. Chill and let
sit for 24 hours.
CHILE-HEADS DIGEST V2 #309
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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