INGREDIENTS

INSTRUCTIONS

Heat a dry comal or flat iron griddle over moderately low heat until
hot and pan-roast garlic and tomato, turning them occasionally to
ensure even roasting, until browned and soft throughout, about 25 to
30 minutes. Discard garlic skins and tomato stem. In a heavy skillet
heat oil over moderately high heat until hot but not smoking and,
using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed
and just beginning to brown, about 10 seconds. Transfer chiles as
fried, letting excess oil drip into skillet, to paper towels to drain
and, wearing rubber gloves, discard stems. In a blender pure garlic,
tomato, chiles, water, and salt until very smooth. (Salsa may be made
2 days ahead and chilled, covered.) Makes about 2 cups. Serves 4. La
Parilla: The Mexican Grill Reed Hearon Can be prepared in 45 minutes
or less. * available at Mexican markets  Recipe By     : La Parilla:
The Mexican Grill  Reed Hearon  Posted to MC-Recipe Digest V1 #220
Date: Tue, 17 Sep 1996 18:02:51 -0400  From: Mail Delivery Subsystem
<MAILER-DAEMON@rintintin.sierra.com>  (by way of
kmeade@ids2.idsonline.com (The Meades))

A Message from our Provider:

“Peace starts with a smile.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 110
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 1.7mg
Sodium: 682.3mg
Potassium: 30.8mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g