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Recipe by: gamil
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See below ingredients and instructions of the recipe
1 lb Italian peppers
1/2 lb Green bell peppers
3 ea Or 4 bunches "cilantro"
-(a.k.a. chinese parsley)
4 ea Or 5 packages "cilantro
-ancho" (a wide leaf
-cilantro
1 lb Garlic
1 Lb
1 Bn
1 Lb
: (about 15 plants; pick all
: -the leaves off
: discard the stems, for a
: -cleaner batch)
: usually sold in plastic
: -bags as the leaf
: is very oily and odiferous;
: - about 15
: plants; wash carefully and
: -thoroughly
: so all the dirt is removed)
: onions (yellow or white or
: -Vidalia or
: red - experiment; try
: -yellow first)
: scallions (about 6 plants)
: "aji gustoso" (this is
: -small, pear-onion
: size green-pepper looking
: -pepper; when
: cleaning use a small blade
: -knife, cut
off the top, cut in half and remove the seeds and veins; this is
arduous as the peppers are about the size of a pearl onion) Clean all
very thoroughly. Puree all. It's about 6 pounds or about 3 quarts.
Refrigerate for about a month or freeze about a year.
Separate for refrigeration and for freezing. Use in place of garlic
(about a tablespoon for each clove).Subj: Re:Palomillia(?) Steak????
Sofrito
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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