|
|
|
|
|
|
Source: El Torito Executive Chef Pepe Lopez
1 cup pineapple juice
4 tomatoes
1/2 cup diced yellow onions
4 green onions
2 tablespoons chopped cilantro
3 dried guajillo chiles
6 Japones chiles
1 tablespoon salt
1/2 teaspoon white pepper
1 clove fresh garlic
Ground cumin, to taste
2 teaspoons dried oregano
1/2 cup red wine vinegar
1/2 cup salad oil
Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil.
Remove from fire, add vinegar and oil and mix well to ensure complete incorporation of products.
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers
|
Media Center |
Privacy Policy |
Terms & Conditions of Use |
Trademark |
Link To Us |