| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Beverage |
8 |
Servings |
INGREDIENTS
| 6 |
md |
Tomatoes (2 pounds); peeled; seeded and coarsely cut up -or- |
| 1 |
cn |
(28-oz) tomatoes |
| 1/3 |
c |
Lime juice |
| 1 |
sl |
Medium onion |
| 1 |
|
Jalapeno pepper; seeded and cut up |
| 1 |
ts |
Sugar |
| 3 |
ds |
Bottled hot pepper sauce; more or less |
| 1 |
c |
Orange juice |
| 1/3 |
c |
Tequila |
|
|
Ice cubes |
|
|
Celery stalks |
INSTRUCTIONS
Here's another one, (from Cooking Mexican, by Better Homes and Gardens,
1986, Meredith Corp., Des Moines, Iowa)
In a blender container place fresh tomatoes or undrained canned tomatoes,
lime juice, onion, jalapeno pepper, sugar, and hot pepper sauce. Cover and
blend til smooth.
Strain mixture through a sieve lined with cheesecloth. Transfer to a
serving pitcher. Stir in orange juice and tequila. Serve over ice cubes
with celery stalks. Makes 7-9 (4 ounce) servings)
spteach@interaccess.com (Steve Rosenzweig)
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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