Spanish Eggs with Picante Sauce
spanish eggs 
 
2 Tbsp  lard
4 large  eggs
4   corn tortillas
1/2 cup  picante sauce (see below)
 
coat the bottom of a large skillet with the lard; heat. 
place tortilla in the hot lard for 10-20 seconds per side. 
remove and place on a paper towel to drain excess oil. 
place the tortilla on a plate. 
fry the eggs in lard to desired doneness; place on tortilla. 
spoon on picante sauce and enjoy. 
serves 4. 
 
 
picante sauce (medium hot) 
 
1   1075oz can tomato puree
1 can  full of water (1 1/3 cups)
1/3 cup  spanish onion, chopped
4   fresh habanero peppers, with seeds,chopped
4   fresh jalapeno peppers, with seeds, chopped
2 Tbsp  white vinegar
1/4 tsp  salt, rounded
1/4 tsp  dried minced onion
1/4 tsp  dried minced garlic
 
combine all ingredients in a saucepan over medium high heat. 
bring to a boil, reduce heat, and simmer for 30 minutes or until thick. 
when cool, bottle in 16-ounce jar and refrigerate overnight. 
makes 2 cups (16 oz.). 
 
note: 
for the hot version of the salsa, increase the amount of fresh peppers to 
habaneros and 8 jalapenos. 
 
-- 
a1 hot food group 
william barfieldsr 
 
-- 
(ID: 11604) Mirror: rec.food.recipes: Fri, Jul 25, 2003


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