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4 ea chiles anchos 1 tb oil
2 ea tomatoes, peeled and chopped 1 ds salt, pepper
1 ea onion, chopped 1/2 ts sugar
1 ea clove garlic, chopped 3 tb olive oil
6 ea sprigs cilantro, chopped 1 tb wine vinegar
10 servings
For touch of fire, add 6 crumbled chile pequin. Soak anchos in warm water
to barely cover for 30 mins. Drain and puree with tomatoes, onion and
garlic in food processor or blender. Heat oil in skillet and cook 5 mins.
stirring constantly. Add cilantro, seasoning and sugar and cool. Stir in
olive oil and vinegar. Makes 2 cups.
2 ea tomatoes, peeled and chopped 1 ds salt, pepper
1 ea onion, chopped 1/2 ts sugar
1 ea clove garlic, chopped 3 tb olive oil
6 ea sprigs cilantro, chopped 1 tb wine vinegar
10 servings
For touch of fire, add 6 crumbled chile pequin. Soak anchos in warm water
to barely cover for 30 mins. Drain and puree with tomatoes, onion and
garlic in food processor or blender. Heat oil in skillet and cook 5 mins.
stirring constantly. Add cilantro, seasoning and sugar and cool. Stir in
olive oil and vinegar. Makes 2 cups.
