Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): tell us
Ingredients
Preparation
I was at the local Vons Market today and was pleased to find that they had a whole bunch of fresh green habaneros mixed in with the few pathetic, shiveled-up orange ones theyve been stocking lately. So, I bought some and whipped up this recipe with stuff I had in the kitchen. I think it turned out pretty good. First, puree the tomatillos and chayote with the sugar in a food processor. Cook in a saucepan until just starting to boil and set aside to cool. Next, chop up the chiles, garlic and onion in the processor. Then, add the vinegar, cumin, lime juice, tequila and the cooled tomatillo-chayote mixture. Hit the high speed button on the food processor and let it go until the whole mess is sauce. Its really green, a little tart, and hotter than Hades! This recipe is really a combination of a whole lot of others Ive tried in the past. I threw in the tequila because I happened to be imbibing at the time. It didnt seem to hurt the recipe any. Frank L., Not2Hot4Me@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
