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