Thursday, December 07, 2006

Cilantro Salsa

2 tb Green chiles, diced
1 Garlic clove(s), minced
3/4 c White onion(s), minced
1 ds Salsa habanero
1/2 c Cilantro, chopped
Lightly packed
3 tb Canola oil
1 tb Lime juice
1 tb Mock Sour Cream
(see pg 53)
Combine all ingredients in a blender and puree. Set aside to cool or store in the refrigerator for up to 2 weeks.


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