| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime juice (curse of a manual squeezer) |
| 2 |
ts |
Sugar |
| 1 |
ts |
Minced Habanero (rehydrated from dried) |
|
|
Salt to taste (we used very little) |
| 1 |
|
Cucumber; unpeeled, seeded, and diced |
| 1 |
c |
Diced musk melon |
| 1/4 |
c |
Shredded coconut; lightly toasted; for garnish |
|
|
Chopped fresh mint (we used peppermint from our pot garden); for garnish |
INSTRUCTIONS
LIME-HABANERO DRESSING
SALAD
Date: 23 Mar 1996 19:37:16 +0900
From: "Scott Ashkenaz" <s_ashken@kla.com>
I've been delinquent. Here is a recipe that I served at the 1st Tokyo
HotLuck. (Adapted from the Habanero Cookbook by DeWitt & Gerlach)
Lime-habanero dressing: Mix it all together, and allow to sit at room
temperature for at least 1 hour. (Side note: I drank some of the water
that the habs were rehydrating in. (Can you say stupid?) INSTANT BURN!
Yeowch! And then it instantly went away.)
Salad: Combine the stuff. Add dressing. Toss until coated. Sprinkle the
coconut & mint over the top. (Side note: the musk melon was not one of
those famous US$80 melons that you've all heard about. This one was only
US$15.)
It was great watching people taste this insidious dish. Cool, sweet,
soothing, and then BLAM. The reaction is to have some more to cool it down.
CHILE-HEADS DIGEST V2 #276
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”