| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Chile peppe, Mexican, Salsas | 8 | Servings | |
INGREDIENTS
| 1 | tb | Clarified Butter |
| 1 | Shallot, Coarsely Chopped | |
| 1 | Clove Garlic, Coarsely Chopped | |
| 1/2 | Red Bell Pepper, Coarsely Chopped | |
| 1 | c | Red Wine |
| 1 | 28 Oz Can Roma Tomatoes | |
| 1/4 | c | Fresh Cilantro, Coarsely Chopped |
| Salt And Pepper, To Taste |
INSTRUCTIONS
Saute shallot, garlic and bell pepper in butter until soft. Add red wine and half of the cilantro and simmer until reduced by half. Add the tomatoes and simmer slowly for about 15 minutes or until slightly thickened. Add the rest of the cilantro, blend mixture until smooth. Season with salt and pepper to taste. NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garry's Home Cookin' Website http://members.aol.com/garhow/cooking Recipe by: James Beard - Feb 97 issue Chile Pepper Magazine Posted to bbq-digest V5 #068, by "Garry Howard" <g.howard@ix.netcom.com> on Tue, 14 Jan 1997.
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