Serrano Chiles en Escabeche; rinsed; stems removed, chopped
2 Esslöffel
oil
1 gross
Onion chopped
3
cloves garlic minced
1/2 Tasse
lime juice
1/4 Tasse
water
1/4 Tasse
Tequila (Herradura preferred)
1/4 Teelöffel
cloves ground
die Zubereitung:
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. S-sehlhorst@ds. Mc. Ti. Com (Scott Sehlhorst)
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
