Recipe - Salsa De Tijera (Scissors Sauce)

8 Chiles Ancho
1 small Onion
4 Cloves (small) garlic
One half cup Olive oil
One half cup Red wine vinegar
One half teaspoon Salt
Monterey Jack cheese

Date: Wed, 13 Mar 1996 08:43:35 0600

From: Judy Howle howle@EbiCom.net

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 24 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 One half cup olive oil, One half cup red wine vinegar, and One half 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.

CHILEHEADS DIGEST V2 #267

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