| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
4 |
Servings |
INGREDIENTS
|
|
Olive oil to fry in |
| 1 |
|
Relatively large onion |
| 1 |
lg |
Chilli (the unidentified green ones in supermarkets: the ones with "hot" written on the shelf edge) |
| 2 |
|
Cloves garlic (or maybe more…) |
| 1 |
tb |
Lime juice (bottled – saves limes 😉 |
| 1/2 |
tb |
Dark soy sauce |
| 1 |
tb |
(level) curry powder |
| 1 |
ts |
Peppercorns (they come in liquid in a jar) |
INSTRUCTIONS
Here's a little something a friend and I cooked up last night. It's a
relish-type-thing, and we used it in buns with quarterpounders. It was
absolutely gorgeous!!!
Chop the onion into leetle bits and chuck it in the frying pan with the
olive oil. Chop up the garlic into little chunks (i.e. don't quite mince
it) and chuck it in. Chop the Chilli, remove the seeds, and chop that into
teensy leetle bits. Chuck it in. Pop in the peppercorns too. Fry it all
until the onions go a bit on the brownish side. Lob in the lime juice and
the soy sauce. Keep stirring and frying. Add the curry powder once
everything's just about cooked nicely, and stir in (it absorbs the excess
juice / sauce, and coats the onions &stuff). Keep frying for about a minute
or two.
Do whatever you want with it! I've been thinking about shoving it in a
jacket potato, with butter and huge quantites of cheese... Mmmmm...
Troodler. Trudi.Topham@net-tel.co.uk
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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