| 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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