| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Salsas | 1 | Servings | |
INGREDIENTS
| 10 | Red serrano chili peppers; s | |
| 10 | Shallots; chopped | |
| 4 | Cl Garlic; chopped | |
| 6 | Macadamia nuts | |
| 1 | ts | Trassi |
| 3 | tb | Vegetable oil |
| 1 | ts | Salt |
| 2 | tb | Gula jawa or dark brown suga |
| 1/2 | c | Coconut milk |
INSTRUCTIONS
Recipe by: Jeff Corydon Place the chiles, shallots, garlic, nuts, and trassi in a blender and puree until a very smooth paste. Saute the spice mixture in the oil for 2 to 3 minutes. Gradually add the salt, sugar, and coconut milk and simmer over a low heat for 15 minutes, stirring occasionally. Raise the heat to high and cook another 2 minutes, stirring constantly. Cool before serving. Recipes sent to me from Bill, wight@odc.net
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