Ana María's Pebre Sauce

Categories: 96feb | Condiment

Serves: 1 Servings

Ingredients:

1 Head garlic; peeled
6 Hot green cayenne chile
-peppers; stemmed, chopped
1 sm Bunch cilantro; finely
-chopped
4 Tomatoes; peeled -- fine
-chopped
2 tb Olive oil
1/4 ts Ground cumin
Salt to taste

Instructions:
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb &
Ron Kroll. I can't say that I've tried any of them. Hope they help.

Grind the garlic and the chiles in a mortar or food processor to form a
paste. Combine the cilantro and tomatoes with the chile paste. Mix in the
oil, cumin and salt and let sit for an hour to blend the flavors.

Yield: 1/2 cup, Heat Scale: Hot
Posted to CHILE-HEADS DIGEST V3 #138

Date: Tue, 22 Oct 1996 05:29:12 -0700

From: "Carl & Joyce Camper"

NOTES : This is one of many variations for the traditional Chilean hot
sauce.

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