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, .

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