Recipe - Ana Marias Pebre Sauce

1 Head garlic; peeled
6 Hot green cayenne chile
peppers; stemmed, chopped
1 small Bunch cilantro; finely
chopped
4 Tomatoes; peeled fine
chopped
2 tablespoon Olive oil
One fourth teaspoon Ground cumin
Salt to taste

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: One half cup, Heat Scale: Hot
Posted to CHILEHEADS DIGEST V3 #138

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

From: "Carl & Joyce Camper" chateaustripmin@mcn.net

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