Yield: 16 servings
|1½||Whole Anaheim chili peppers|
|¼ cup||Almond slivers -- blanched &|
|1 tablespoon||White wine vinegar|
|1 tablespoon||Lime juice|
|1 cup||Corn oil|
STEP ONE: Prepare the Chiles--
Roast chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel and seed.
Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade. Puree. Then, with the motor running, slowly add oil until the mixture has thickened.
Serve with "Tejas Smoked Turkey Salad" recipe in this database.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN From: Marjorie Scofield Date: 11-09-95 (13:09) (160) Fido: Recipes