Recipe - Salsa Borracha Herradura (Drunk Horsesho

6 Serrano Chiles en Escabeche;
rinsed; stems removed,
chopped
2 tablespoon Oil
1 lg Onion; chopped
3 Cloves garlic; minced
One half cup Lime juice
One fourth cup Water
One fourth cup Tequila (Herradura
preferred)
One fourth teaspoon Ground cloves

Salsa Borracha Herradura (trans. drunken horshoe salsa) Put it all in a
blender and puree until smooth. Serving suggestions: as a marinade for
barbequed or grilled meats or poultry, or as a condiment with grilled meat,
poultry or fish. Heat scale: 5. Yield: 1 cup. ssehlhorst@ds.mc.ti.com
(Scott Sehlhorst)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.