| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 8 | Servings | |
INGREDIENTS
| 5 | Congo peppers; stemmed & seeded | |
| 1 | c | Water |
| 1/2 | ts | Salt |
| 1 | Onion; minced | |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Fresh cilantro; minced |
INSTRUCTIONS
Recipe By: Mary Jane Wilan Puree the peppers with the water in a blender. Add the remaining ingredients and let the mixture sit for at least an hour to blend the flavors. Serve with grilled meats, poultry, or fish. Extremely hot! Variation: Add cooked pumpkin or carrots to make the sauce milder. NOTES : Yield: 2 cups. Fresh cilantro will substitute for fresh culantro SirRedhawk@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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