Yield: 4 Servings
Measure | Ingredient |
---|---|
6 \N | Serrano Chiles en Escabeche; rinsed; stems removed, chopped |
2 tablespoons | Oil |
1 large | Onion; chopped |
3 \N | Cloves garlic; minced |
½ cup | Lime juice |
¼ cup | Water |
¼ cup | Tequila (Herradura preferred) |
¼ teaspoon | Ground cloves |
Salsa Borracha Herradura (trans. drunken horshoe salsa) Put it all in a blender and puree until smooth. Serving suggestions: as a marinade for barbequed or grilled meats or poultry, or as a condiment with grilled meat, poultry or fish. Heat scale: 5. Yield: 1 cup. s-sehlhorst@...
(Scott Sehlhorst)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .