| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 4 |
lg |
Jals; flesh only, no cores or seeds |
| 1 |
lg |
Habanero; with seeds |
| 6 |
|
Serranos |
| 1 |
md |
Onion |
| 1 |
|
Baby carrot |
| 1 |
|
Vine ripened tomato |
|
|
Cilantro |
| 1 |
tb |
Red wine vinegar |
|
|
Leftover red salsa from the fridge; (Pace equivalent I'm ashamed to admit) |
|
|
Hefty sprinkle cumin |
| 1 |
ds |
Madras style curry powder |
| 2 |
sl |
Lemon; juice of |
| 10 |
ml |
Cuervo; (to chopper, not to blender) |
INSTRUCTIONS
PART 1
PART 2
Chop part 1 ingredients. add to blender along with part 2 ingredients.
meanwhile, have your assistant cut up one chipotle (with seeds) and one
ancho (discard seeds) with kitchen shears, cover with water, bring to boil
and steep until tender. Add chiles and water to the blender.
Pulse blender (food processer not currently available) until a rich saucy
texture - identifiable bits but not chunks. Transfer to a cereal bowl and
taste. Decide to nuke on medium power for a couple minutes. Dig in with
corn chips and footy on the telly. A tad strong on the onion for my taste
but others ate it up "like candy".
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on May 03, 1999,
converted by MM_Buster v2.0l.
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