INGREDIENTS

INSTRUCTIONS

In a mortar and pestle, blender, or food processor, combine the
peppers and the salt and process until the mixture is a thick paste.
Gradually add the onion and garlic, and process, scraping down the
sides of the container as necessary, until they are incorporated into
the paste. Add the lemon juice and process again. Transfer the sauce
to a glass bowl, cover with plastic wrap, and allow to stand for 30
minutes so that the flavors can marry. In a large heavy skillet, heat
the olive oil over medium heat. Add the chayote and saute, stirring
occasionally, for about 10 minutes, or until fork tender. Add the
salt and pepper, remove from the heat, and cool to room temperature.
Chill in the refrigerator for 2 hours. Arrange the slices on a
platter and drizzle with the sauce. This recipe yields 6 servings.
Comments: 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.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6214 broadcast
03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-06-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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