Free Recipe Salsa De Tijera (Scissors Sauce)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Salsa De Tijera (Scissors Sauce) Recipe
8 Chiles Ancho
1 sm Onion
4 Cloves (small) garlic
1/2 c Olive oil
1/2 c Red wine vinegar
1/2 ts Salt
Monterey Jack cheese
Salsa De Tijera (Scissors Sauce) Preparation
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@EbiCom.net> RECIPES USING ANCHO CHILES (by Diana Kennedy) Toast 8 large Ancho chiles lightly on a griddle, turning from time to time so that they do not burn, for 2-4 minutes. Slit chiles and remove seeds, veins and stems. Put chiles into a bowl and cover with boiling water. Let stand 20 minutes. Remove seeds, veins, and stems. Cut into small pieces with scissors. Chop one small onion and 4 small cloves of garlic very finely. Mix all ingredients well with 1/2 cup olive oil, 1/2 cup red wine vinegar, and 1/2 tsp. salt. Set aside to season for at least 2 hrs. Will keep indefinitely in refrigerator. When ready to serve, sprinkle with Monterey Jack cheese. Serve with broiled meats, carnitas (see recipe), and rice. CHILE-HEADS DIGEST V2 #267 From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 8
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