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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
This refreshing sauce can be as mild or as hot as you like, depending on the chiles used. Any leftovers of this sauce can be added to guacamole, made into salad dressing or chile con queso, and can be frozen for up to 4 months for later use in cooked dishes.
Yield: 1-1/2 to 2 cups
1 large fresh tomato, finely chopped
1/2 cup finely chopped onion, or 2 scallions with tops included
4 green chiles, parched, peeled and chopped, or 4 ounces of canned chopped green chiles (or 2 to
4 fresh jalapenos, finely minced)
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons coarsely chopped cilantro (optional)
1. Combine all ingredients; allow to marinate for at least 15 minutes. Sauce keeps for 1 week when refrigerated.