| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves |
| 1 |
|
Hot chili peppers — small |
|
|
Size |
| 1 |
ts |
Red pepper flakes |
| 3 |
|
Tomatoes — *see note |
| 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Green peppers — minced |
| 4 |
tb |
Peanut oil |
| 1/2 |
ts |
Salt — to taste |
INSTRUCTIONS
* Use canned, drained tomatoes if fresh are not available. When preparing
the hot chili, it is advised that you wear rubber gloves and be careful to
avoid getting the juice of the pepper near your eyes.
1. Split the chilies, remove seeds, finely chop; set aside.Peel the garlic
cloves and mince finely. Mince the green sweet bell pepper. Seed the
tomatoes by cutting in half and gently squeeze to release some of the
seeds. Chop the tomatoes into small chunks, or drain canned tomatoes
thoroughly and chop. 2. Combine the tomatoes, garlic, chili peppers, green
bell peppers, salt and red pepper flakes in small saucepan. Add 2 cups hot
water; cover pan and simmer for about 10-14 minutes. 3. Heat the oil in a
heavy skillet over medium heat; add the chopped onions. Saute just until
tender, about 3-4 minutes, stirring occasionally. 4. Place the tomato
mixture into a blender and puree. Add the pureed mixture to onions in
skillet. Simmer over low heat, uncovered, for about 10-12 minutes or until
sauce has thickened. Make this sauce and use for any purpose such as over
scrambled eggs, roast chicken, cheese or chicken enchiladas.
Recipe By : Jo Anne Merrill
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”