10 Rio Grande Valley green chilies
Hot or mild, to taste, freshly roasted
Frozen or re-hydrated and seeded
8 cloves fresh garlic, or less, to taste
1/2 bunch cilantro
25 ounces to a quart tomato juice
or canned tomatoes
1 tablespoon red miso
Combine all ingredients in blender and puree
About 45 seconds.
Refrigerate one hour.
Recipe 1994 Catherine Wanek and Mike Sherlock
From Hellish Relish
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