| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soup | 2 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1/2 | ts | Crushed puya chiles |
| 1 | lg | Onion; chopped (up to) |
| 4 | Fresh green chiles | |
| 1 | lg | Carrot; chopped |
| 1/4 | c | Fresh cilantro |
| 1 | cn | (28-oz) whole tomatoes |
INSTRUCTIONS
From: [email protected] (Graeme Caselton BSc(Open)) Date: Thu, 4 Jul 1996 18:29:04 +0200 Saute the onions and carrots in olive oil, cook for 5 minutes, stirring frequently. Add the tomatoes and crushed puya chiles. Cook for 12 minutes. Transfer to a food processor and blend well along with the green chiles and the cilantro. Blend until smooth. Serve chilled. CHILE-HEADS DIGEST V3 #034 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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