February 27, 2002
1 can diced tomatoes with green chilies
2 small green chilies, seeded and chopped
1/3 c. olive oil
1/3 c. red wine vinegar
2 t. hot mustard
1 t. diced garlic
1 t. hot paprika
1 t. Worcestershire sauce
salt / pepper as desired
Place in a blender and pulsate until blended, about 30 seconds Makes a scant 2 cups.
This dressing is good on any Mexican food with a kick azz attitude.
Wednesday cold 32* watching Judge Judy
1 can diced tomatoes with green chilies
2 small green chilies, seeded and chopped
1/3 c. olive oil
1/3 c. red wine vinegar
2 t. hot mustard
1 t. diced garlic
1 t. hot paprika
1 t. Worcestershire sauce
salt / pepper as desired
Place in a blender and pulsate until blended, about 30 seconds Makes a scant 2 cups.
Wednesday cold 32* watching Judge Judy
No comments:
Post a Comment