| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 4 |
|
Cloves garlic |
| 1 1/4 |
c |
Fresh cilantro; tightly packed |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Oregano |
| 3/4 |
c |
Pepitas (pumpkin seeds); toasted (or: 1/2 cup unsalted sunflower seeds) |
| 1/3 |
c |
Sun-dried tomatoes packed in olive oil; chopped |
| 2 |
tb |
Red onion; chopped |
| 1 |
cn |
(7 Oz) whole chipotle peppers in adobo sauce |
| 3 |
tb |
Tequila; reposado or gold |
| 1 |
c |
Grated parmesan cheese |
| 2 |
tb |
Grated romano cheese |
| 3/4 |
c |
Olive oil |
INSTRUCTIONS
In a food processor, grind garlic and cilantro; add cumin, oregano,
pepitas, tomatoes, and onion. Add the chipotles (reserving 2 of the chiles
for other uses), the tequila, and cheeses. Slowly pour in the olive oil to
form a thick paste; do not over process. Best made a day in advance of
serving. Keeps several weeks in fridge and can be frozen. Makes 2 3/4 cups
Recipe by: Tequila! by Hutson (posted by Janet Miller)
Posted to bbq-digest by PhantomBBQ@aol.com on Sep 13, 1999, converted by
MM_Buster v2.0l.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”