Yield: 12 Servings
|1 pounds||Small fresh mushrooms|
|1 can||(11-oz) whole jalapenos with juice|
|½ cup||Tarragon vinegar|
|1||Clove garlic; crushed|
From: ayala@... (Luis "Burnin' Love" Ayala) Date: Wed, 26 Jun 1996 05:09:46 -0500 I got this recipe from "Rare Collection", put together by the Junior League of Galveston County (ISBN 0-961-37790-9). I don't have to tell you that these are not very hot, but they make a nice addition to any salad...(and then you can add some chipotle salad dressing...hmmm!) 1. In medium sauce pan, bring water to rolling boil. Add whole mushrooms and continue boiling 15 minutes or until mushrooms turn grayish.
2. Drain and rinse with cool water. When cool, place in container (make sure you have a lid for it)
3. Mix remaining ingredients; add to mushrooms, covering completely with this mixture (add more water if necessary).
4. Cover and marinate at least overnite.
CHILE-HEADS DIGEST V3 #026
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .