| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Dip |
12 |
Servings |
INGREDIENTS
| 10 |
|
Jalapenos |
| 5 |
|
Anaheim peppers |
| 3 |
lg |
Chile Japones (dried) |
| 1 |
|
Glass (drinking glass) of Absolut Vodka |
| 4 |
|
Roma tomatoes |
| 5 |
|
Spanish olives (green) |
| 1 |
|
Selantra |
| 5 |
tb |
Lime juice |
| 1 |
c |
Sugar |
| 1 |
|
Handful chives |
| 1 |
lg |
Red onion |
| 7 |
|
Cloves garlic |
| 1 |
tb |
Basil |
| 1 |
tb |
Mexican oregano |
| 1 |
cn |
Stewed tomatoes |
INSTRUCTIONS
Soak the chile japones (dried) in Absolut Vodka and lime juice (1 hour).
Puree the stewed tomatoes, basil, 1/3 onion, 4 garlic cloves, basil
oragano, and sugar.
Finely cut (dice) the peppers, onion, garlic, chives, Roma tomatoes,
selantra, and the Spanish olives.
Take out the chile japones (not to be used after this in this recipe, but
can be used again) from the vodka and lime juice, pour the juice into the
puree and stir, then gentle stir in the peppers, onion, garlic, chives,
Roma tomatoes, selantra, and the Spanish olives. Let it sit for an hour.
Goes well with Swedish Kn#ckebr#d (hard bread). Enjoy!!!
Ulf Wiman <UWIMAN@Novell.COM>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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