1. If using dried chipotles, rehydrate by soaking in hot water until softened.
2. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise.
3. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired.
4. Refrigerate until ready to serve. Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 13, 1998
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