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Salsa Amararillo
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    Salsa Amararillo

  • 12 14 yellow chile mirasoles (these may be guajillos; they're yellow when mature and have tips that look up toward the sun).
  • 1/4 cup vinegar
  • 4 cloves of garlic
  • 1 small onion
  • 1/4 teaspoon ground cumin
  • Salt and pepper
  • Broil the dried chiles just until lightly blistered. Remove the stems and soak the chiles in broiling hot water, barely to cover for one hour. Put into a saucepan and bring to a boil. Simmer for 15 minutes, open. Purée in blender or processor along with vinegar, onion, garlic and seasonings, until smooth.

    From: Elsa Altshool
    Posted By:Elsa Altshool
    Post Date: Sat, 5 Jul 1997

    *BACK TO SALSA*







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