| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Soups, Mexican, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Onions, chopped |
| 4 |
|
Garlic cloves, chopped |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Jalapeno chiles, minced |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Oregano |
| 3 1/2 |
c |
Tomatoes, chopped |
| 3 |
c |
Stock |
| 1/3 |
c |
Lime juice |
|
|
Salt, to taste |
|
|
Tortilla chips, crumbled |
|
|
Cilantro, chopped |
INSTRUCTIONS
In a soup pot, saute onions & garlic in oil until softened. Add the
chiles, cumin & oregano & saute a few more minutes. Add tomatoes &
sprinkle with a little salt. Cover the pot & cook gently until the
tomatoes begin to release their juices. Stir occasionally. Add stock &
simmer, covered, for 15 minutes. Add lime juice & check the seasoning.
Serve topped with crumbled tortilla chips (I find that these are not
necessary) & garnish with cilantro.
"Sundays at Moosewood Restaurant"
Posted to MM-Recipes Digest V3 #217
Date: Mon, 12 Aug 1996 03:07:14 -0400
From: "Vernon E Phipps Jr." <cook4u@vivanet.com>
A Message from our Provider:
“Jesus: to know him is to love him”