| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Benin | Condiment | 8 | Servings | |
INGREDIENTS
| 10 | Habanero chiles; stemmed | |
| 1/2 | md | Yellow onion |
| 1 | Clove garlic; medium | |
| 1/2 | Lemon; juice of | |
| 1/2 | c | Olive oil |
| 1 | pn | Oregano |
INSTRUCTIONS
Date: Thu, 22 Feb 1996 08:23:44 -0500 From: kmeade@ids2.idsonline.com (The Meades) Chop the chiles, onion, and garlic in a processor. Add other ingredients and blend. Refrigerated, the sauce will keep for 2 weeks. Variations: In Benin, this sauce is made with a bit of fresh ginger. You could also omit the olive oil and serve as a thick relish with grilled meat. Source: "Hot Licks", by Jennifer Trainer Thompson, 1994. Chronicle : Books. CHILE-HEADS DIGEST V2 #248 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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