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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Number of Servings: 0 |
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Directions: Pat rinsed peppers between paper towels; transfer to food processor. Process until pappers are finely chopped; set aside.
Heat oil in a medium saucepan over medium heat. Add garlic and cook. Stirring, until the garlic is softened, but not brown, about 2 minutes. Add the chopped peppers and salsa, reduce the heat to medium-low, and simmer, uncovered, 5 minutes.
In a small bowl, combine sour cream and flour and mix well. Add to sauce with sugar and salt; reduce heat to low and cook 8 minutes, stirring frequently. The sauce may be served immedately, covered and refrigerated up to 3 days or frozen up to 3 months.
Makes about 3 cups or six 1/2-cup servings
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From: Lisa
Posted By: Shade, Via: Chile Head Mailing List
Post Date: Sun, 21 Sep 1997
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~---------------------------------------------------------------------
~-- In a large sauc
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