Yield: 4 servings
|8||Tomatoes - medium|
|1||Garlic clove - minced|
|½ teaspoon||Hot chili powder or cayenne|
|1 cup||Chicken broth|
|Green onions - chopped|
|Cilantro - chopped|
|Cumin seed - crushed|
|Lime - fresh, wedges|
Wash tomatoes and broil until skins are brown and shrivelled and interior is soft. Skin and puree in food processor with garlic, chili powder and broth.
Garnish with green onion, cilantro, cumin and lime. Serve hot or at room temperature with tortilla chips.
From Peppers Hot and Chili by Georgeanne Brennan and Charlotte Glenn Calgary Sun, Monday, July 30, 1990 - Cinda Chavich Posted by Fred Towner (July 31, 1990)