Pungent pepper sauce

Yield: 1 Servings

Measure Ingredient
1 pounds Cherry tomatoes; red or yellow
1 Shallot; finely minced
1 Clove garlic
2 tablespoons Fresh minced cilantro
2 Serrano chili peppers; seeded, roasted; skinned and minced
1 tablespoon Fresh lime juice

Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these.

Toss all the ingredients in the blender and process until chopped fine. Do not liquify. This will keep up to 3 days in the fridge. Makes 1 cup.




From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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