Yield: 1 Servings
|3 mediums||To lg. roma tomato chopped|
|1 clove||Garlic; minced|
|1 teaspoon||Fresh ground cumin|
|1||Ripe hab; minced|
|1 tablespoon||Chopped cilantro; (optional)|
|Salt to taste|
|1 tablespoon||Minced onion; (optional)|
I use a molcajete for this, a blender can be substituted, not quite the same, but nevertheless it can be done.
If you using a molcajete, first grind the chile,garlic,cumin, and onion if used. The object being, to make a paste, a bit like a thai paste at this point Add the tomato and grind to a paste or (sauce?) depends on the tomatos you use.(at times I add a little water, if it too thick) add salt and cilantro to taste.
I eat this with anything I can scoop it up with. corn tortillas deep fried until crisp, flour tortilla torn, and made into handy little scoops, corn chips, potato chips. It doesn't matter as long as I can get it to the old face hole. Very tasty on a taco or over an egg in the morning.
Wake you up it will.
This is best when fresh, don't keep it over a day in the frig.
From: Jose Cisneros FROM: Chile-Heads Digest & Mailing List Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 09, 98, converted by MM_Buster v2.0l.