Salsa de tijera (scissors sauce)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chiles Ancho | |
| 1 | small | Onion |
| 4 | Cloves (small) garlic | |
| ½ | cup | Olive oil |
| ½ | cup | Red wine vinegar |
| ½ | teaspoon | Salt |
| Monterey Jack cheese | ||
Directions
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@...>
RECIPES USING ANCHO CHILES (by Diana Kennedy) Toast 8 large Ancho chiles lightly on a griddle, turning from time to time so that they do not burn, for 2-4 minutes. Slit chiles and remove seeds, veins and stems. Put chiles into a bowl and cover with boiling water. Let stand 20 minutes. Remove seeds, veins, and stems. Cut into small pieces with scissors. Chop one small onion and 4 small cloves of garlic very finely. Mix all ingredients well with ½ cup olive oil, ½ cup red wine vinegar, and ½ tsp. salt.
Set aside to season for at least 2 hrs. Will keep indefinitely in refrigerator. When ready to serve, sprinkle with Monterey Jack cheese.
Serve with broiled meats, carnitas (see recipe), and rice.
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .