| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic,, unpeeled |
| 2 |
|
Serrano chiles,, seeded |
| 1/4 |
c |
Pumpkin seeds |
| 2 |
|
Poblano chiles,, roasted and peeled |
| 3/4 |
c |
Chopped parsley leaves |
| 1/2 |
bn |
Cilantro leaves,, chopped |
| 1/4 |
c |
Olive oil |
| 1/2 |
|
Lime, Juice of |
|
|
Sea salt,, to taste |
|
|
Freshly ground black pepper,, to taste |
INSTRUCTIONS
In a dry cast iron skillet, toast the unpeeled garlic, serranos, and
pumpkin seeds until browned. Peel the garlic and place in a blender with
the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime
juice. Blend until smooth. Season with the salt and pepper.
Yield: about 1 1/2 cups
Posted to MC-Recipe Digest V1 #330
Recipe by: TOO HOT TAMALES SHOW #TH6279
From: Meg Antczak <meginny@frontiernet.net>
Date: Thu, 5 Dec 1996 21:21:59 -0500
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”