Yield: 3 /4 cup
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Green chiles, diced |
| 1 | Garlic clove(s), minced |
| ¾ cup | White onion(s), minced |
| 1 dash | Salsa habanero |
| ½ cup | Cilantro, chopped |
| Lightly packed | |
| 3 tablespoons | Canola oil |
| 1 tablespoon | Lime juice |
| 1 tablespoon | Mock Sour Cream |
| (see pg 53) |
Combine all ingredients in a blender and puree. Set aside to cool or store in the refrigerator for up to 2 weeks.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 46
Submitted By DIANE LAZARUS On 11-27-95