| 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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