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Go-with-anything Colombian salsa.

In South America, chorreada salsa indicates a sauce you can pour, and often it is like this warm cheese mixture we encountered in Colombia. The base is cooked onion, chilies, tomatoes, and seasonings; the finish is cream and cheese.

The robust sauce has an affinity for peasant foods--boiled potatoes, boiled cabbage, broccoli, and Brussels sprouts--as well as steak and chicken.

Chorreada Sauce 1 large onion, chopped 1 fresh jalapeno or serrano chili, stemmed, seeded, and chopped 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 cup olive oil 2 cups cored, chopped tomatoes 2 tablespoons chopped fresh cilantro (coriander) 3/4 cup whipping cream 1 cup (4 oz.) shredded munster, fontina, or jack cheese Salt and peper

In a 3- to 4-quart pan over medium heat, stir onion, chili, turmeric, and cumin in the olive oil until onion is limp, about 5 minutes. Add tomatoes; simmer, stirring occasionally, until all liquid has evaporated, 15 to 20 minutes.

Reduce heat to low. Stir in cilantro, cream, and cheese, stirring until cheese is melted and well blended. Season with salt and pepper to taste. Use, or cover and chill up to overnight; stir over low heat to warm--do not boil. Makes about 2-1/4 cups; allow about 1/4 cup for a serving.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1985
Words:214
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