Yield: 6 Servings
Measure | Ingredient |
---|---|
\N 2 | onions -- sliced |
\N \N | Date: Thu, 17 Oct 1996 16:29:43 |
3 sm hot chilies -- fresh or
: dried
1 TB boiling water
1 TB oil
½ c water
1 TB vinegar
½ c chopped fresh coriander -- : or
: parsley
1 ts oregano
1 ts salt
Remove stems from chilies and break chilies open. Remove seeds and cover with the boiling water for 5 minutes. Place them in a blender with all the remaining ingredients and blendfor a few seconds. This sauce may be stored in the refrigerator until required. Serve at room temperature to accompany roast or grilled meats. Makes 1½ cups.
1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook Submitted mcrecipe by patH 1996 Oc Recipe By : Pebre (Chile)
~0700 (