Poblano-pine Nut Salsacondiments, salsa 2.00 large poblano peppers; roasted, peeled, 1 ; and left whole 1.00 red bell pepper; roasted, peeled, 1 ; and left whole 1.00 teaspoon chopped garlic 1.00 tablespoon lime juice 1.00 teaspoon chopped fresh marjoram 1.00 teaspoon olive oil 1 salt; to taste 1 freshly-ground black pepper; to taste 0.75 cup pine nuts; toasted In a small bowl combine peppers, garlic, lime, marjoram and oil. Mix and season. Just before serving, add the pine nuts to the salsa and stir well. Serve atop some grilled chicken breast or with chips. This recipe yields 2 cups of salsa. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2219 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. |
