| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Ethnic, Mexican, Sauces, Salsas |
4 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves, peeled |
| 1 |
md |
Onion; quartered |
| 3 |
lg |
Tomatoes |
| 1 |
|
Canned chipotle chile in ado bo |
| 1/4 |
c |
Lime juice |
| 2 |
tb |
Salad oil |
| 1/4 |
c |
Fresh cilantro leaves, chopp ed |
INSTRUCTIONS
Recipe by: rec.food.cooking - Stephanie da Silva Place a 10 to 12 inch
uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook,
turning often with tongs, until charred on all sides (about 10 minutes).
Remove from pan and let cool. Cut tomatoes in half crosswise and discard
seeds. In a blender or food processor, combine vegetables, chipotle, lime
juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. From:
arielle@taronga.com (Stephanie da Silva)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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