Receta El Charro Salsa De Chili Verde I
Ingredientes
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Direcciones
- Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic
- In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- In a medium skillet, saute/fry onion in oil till translucent/soft. Add in the flour and mix well. Stir in the chilies, garlic puree, stock and salt and simmer 20 min. Puree in blender. Use immediately as a hot sauce for enchiladas. Or possibly chill or possibly freeze.
- Yield: 1 qt