| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Cilantro leaves |
| 2 |
T |
Fresh Chile peppers, I |
|
|
prefer serranos up to 3 |
| 2 |
T |
Fresh Red Pepper, for |
|
|
color |
| 4 |
|
Cloves Garlic, roasted if |
|
|
you have it |
| 2 |
T |
Brown sugar |
| 1 |
T |
Fish Sauce, available in |
|
|
most large grocery stores |
|
|
or Asian Markets up to |
| 1/2 |
c |
Lime or lemon juice, which |
|
|
ever you prefer |
| 1/4 |
t |
White pepper |
| 1/4 |
t |
Cracked black pepper |
INSTRUCTIONS
2
Combine all of the ingredients in a blender or food processor and
blend well. If you don't have either of these machines then you'll
simply need to chop the ingredients very fine and combine in a mixing
bowl. I use this on vegetable and grilled meat salads. Posted to
CHILE-HEADS DIGEST by ChefChile@aol.com on Sep 9, 1998, converted by
MM_Buster v2.0l.
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