Chilean Sauce
Ingredients| 1 no ingredients |
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3 sm hot chilies -- fresh or
: dried
1 TB boiling water
1 TB oil
1/2 c water
1 TB vinegar
2 onions -- sliced
1/2 c chopped fresh coriander --
: or
: parsley
1 ts oregano
1 ts salt
Remove stems from chilies and break chilies open. Remove seeds and
cover with the boiling water for 5 minutes. Place them in a blender
with all the remaining ingredients and blendfor a few seconds. This
sauce may be stored in the refrigerator until required. Serve at room
temperature to accompany roast or grilled meats. Makes 1 1/2 cups.
1979. Reprinted in 1986. Lynelle Tume s Latin American Cookbook
Submitted mcrecipe by patH 1996 Oc
Recipe By : Pebre (Chile)
Date: Thu, 17 Oct 1996 16:29:43
~0700 (
Servings:
6
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