Yield: 1 Servings
|1||Head garlic; peeled|
|6||Hot green cayenne chile peppers; stemmed, chopped|
|1 small||Bunch cilantro; finely chopped|
|4||Tomatoes; peeled -- fine chopped|
|2 tablespoons||Olive oil|
|¼ teaspoon||Ground cumin|
|Salt to taste|
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb & Ron Kroll. I can't say that I've tried any of them. Hope they help.
Grind the garlic and the chiles in a mortar or food processor to form a paste. Combine the cilantro and tomatoes with the chile paste. Mix in the oil, cumin and salt and let sit for an hour to blend the flavors.
Yield: ½ cup, Heat Scale: Hot Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 1996 05:29:12 -0700 From: "Carl & Joyce Camper" <chateaustripmin@...> NOTES : This is one of many variations for the traditional Chilean hot sauce.