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4 ea chiles verdes 1/4 ts dried oregano
3 ea medium tomatoes 1/4 ts salt
1/4 ea medium onion, minced 2 tb wine vinegar
4 ea cloves garlic 1/2 tb olive oil
1 tb Fine chopped fresh cilantro
12 servings
Toast and peel: 3-4 chiles verdes, 3 medium tomatoes.
Grind the chiles in a molcajete* with: 1/4 medium onion, minced,
3-4 cloves garlic, 1 TBS finely chopped fresh cilantro, 1/4 tsp dried
oregano 1/4 tsp salt. Add and grind the tomatoes. Add to taste and
stir well: 2 TBS wine vinegar, 1/2 TBS olive oil. *a Molcajete is a
mortar carved from volcanic rock. It is coaser than our porcelim
mortars and psetles and better suited to grinding spices and other
ingredients. One can stoop to using a blender.
3 ea medium tomatoes 1/4 ts salt
1/4 ea medium onion, minced 2 tb wine vinegar
4 ea cloves garlic 1/2 tb olive oil
1 tb Fine chopped fresh cilantro
12 servings
Toast and peel: 3-4 chiles verdes, 3 medium tomatoes.
Grind the chiles in a molcajete* with: 1/4 medium onion, minced,
3-4 cloves garlic, 1 TBS finely chopped fresh cilantro, 1/4 tsp dried
oregano 1/4 tsp salt. Add and grind the tomatoes. Add to taste and
stir well: 2 TBS wine vinegar, 1/2 TBS olive oil. *a Molcajete is a
mortar carved from volcanic rock. It is coaser than our porcelim
mortars and psetles and better suited to grinding spices and other
ingredients. One can stoop to using a blender.
