I am running a dual 30 piece cap study for the 3rd time. Its a welded stamping assembly and I say a cmm cap study with inconsistent steel makes as much sense as trying to reason with an ex...
3 jalapeno peppers 1 medium onion, quartered 1 garlic clove, halved 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes,drained 4 fresh cilantro sprigs 1/2 teaspoon salt Tortilla chips
Directions 1.Heat a small ungreased cast-iron skillet over highheat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for15-20 minutes or until peppers are blistered and blackened, turningoccasionally.
2. Immediately place jalapenos in a small bowl; cover andlet stand for 20 minutes. Peel off and discard charred skins. Remove stems andseeds.
3. Place onion and garlic in a food processor; cover andpulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover andprocess until desired consistency. Chill until serving. Serve with chips.Yield:3-1/2 cups
3 jalapeno peppers 1 medium onion, quartered 1 garlic clove, halved 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes,drained 4 fresh cilantro sprigs 1/2 teaspoon salt Tortilla chips
Directions 1.Heat a small ungreased cast-iron skillet over highheat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for15-20 minutes or until peppers are blistered and blackened, turningoccasionally.
2. Immediately place jalapenos in a small bowl; cover andlet stand for 20 minutes. Peel off and discard charred skins. Remove stems andseeds.
3. Place onion and garlic in a food processor; cover andpulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover andprocess until desired consistency. Chill until serving. Serve with chips.Yield:3-1/2 cups
