Chilean sauce

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 (

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