| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Tomato-based pico de gallo |
| 1/2 |
c |
Chopped red onions |
| 1/2 |
c |
Packed fresh cilantro; (stems can be included) |
| 4 |
tb |
Olive oil |
| 3 |
|
Chipotles en abodo; with clinging sauce |
| 2 |
tb |
Tequila |
| 2 |
tb |
Fresh lime juice |
| 1/2 |
c |
Dark beer |
INSTRUCTIONS
In a food processor, puree the pico de gallo with red onions, cilantro, 2
tablespoons of the olive oil, the chipotles, tequila, and lime juice. Stir
in the beer.
Posted to FOODWINE Digest by Cat & Eileen <interzon@GTE.NET> on Apr 3,
1998
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