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This recipe makes twice as much sauce as you need. Before adding the cilantro, refrigerate half of it in an airtight container for up to 1 week or freeze for several months, and use the extra sauce for more Benedict Rancheros another time, on quesadillas or nachos, or whisked with oil and vinegar for a salad dressing.Reprinted with permission from为自己服务:每晚烹饪冒险Joe Yonan版权所有©2011。
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