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CATEGORY CUISINE TAG YIELD
Niger Sauce 4 Servings

INGREDIENTS

5 Preserved Malagueta peppers
minced see note
1 t Salt
1 White onion, very finely
chopped
1 Clove, large garlic minced
3 Limes, juice of

INSTRUCTIONS

Date: Sun, 10 Mar 1996 08:45:56 -0600  From: Judy Howle
<howle@EbiCom.net> Here are some interesting recipes  I found today on
the WWW.  Susan Feniger and Mary Sue Milliken of  CITY and Border Grill
restaurants in Los Angeles share their own  special, exotic,
mostly-Mexican cuisine with viewers on Too Hot  Tamales. (TV FOOD
NETWORK) <A
HREF="http://www.foodtv.com/reclist.htmspice">http://www.foodtv.com/re
list .htmspice  MOLHO DE PIMENTA E LIMAO (Chile and Lime Sauce)  Place
the malagueta peppers and salt in a mortar and crush them  together
with a pestle, or pulse to a thick paste in a food  processor.
Gradually add the onion and garlic and continue to mash or  pulse into
a paste. Add the lime juice to the paste and mash or pulse  again until
you have a liquid sauce. Cover with plastic wrap and  allow to stand at
room temperature for 30 minutes, then serve. Yield:  about 1/2 cup.
Note: Preserved malagueta peppers are one of the hallmarks of
Brazilian cooking. Extremely hot peppers are pickled in a 2:1 oil to
grain alcohol ratio and allowed to rest for 1 month before using.  They
are available in some Latin American markets.  CHILE-HEADS DIGEST V2
#265  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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