Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Dried ancho chiles 1 T Coarse salt
6 lg Ripe tomatoes 1/2 t Black pepper
3/4 c Diced white onions 1/2 c Mexican beer
4 ea Cloves garlic 1/2 c Chopped cilantro leaves

Preheat oven to 400 degrees. Soak anchos in hot water until soft,
about 10 to 15 minutes. Drain water and stem and seed chiles. (Use
gloves.) Place tomatoes, onion, garlic, and chiles in a roasting pan
and roast in oven for 20 minutes until skins of tomatoes char.
Remove and place all in blender or food processor and pulse briefly
until pureed but still chunky. Pour into saucepan and bring to a
simmer. Stir in salt, pepper and beer. Remove from heat and add
cilantro. Serve warm. Makes 4 cups. Source: Neil Stuart, San Diego
Chief

Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MARY SMITH On 01-27-95

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