| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1/2 | bn | Coriander leaves |
| 2 | Soft tomatoes | |
| 3 | Cloves garlic | |
| Salt | ||
| Pepper | ||
| 2 | Red or green dried jalapeno peppers; up to 3 |
INSTRUCTIONS
</x-rich><x-rich>source: E. Elias Clean coriander leaves and check for bugs. Remove skin from tomatoes and grate. Blend all ingredients in a blender or with a pummel and stone. For thicker schug, omit insides of tomatoes. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on May 14, 1998
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