| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 5 |
|
Congo peppers; stemmed & seeded |
| 1 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
|
Onion; minced |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
c |
Fresh cilantro; minced |
INSTRUCTIONS
Recipe By: Mary Jane Wilan
Puree the peppers with the water in a blender. Add the remaining
ingredients and let the mixture sit for at least an hour to blend the
flavors. Serve with grilled meats, poultry, or fish. Extremely hot!
Variation: Add cooked pumpkin or carrots to make the sauce milder. NOTES
: Yield: 2 cups. Fresh cilantro will substitute for fresh culantro
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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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