| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Sauce | 4 | Servings | |
INGREDIENTS
| 5 | Preserved Malagueta peppers | |
| minced see note | ||
| 1 | t | Salt |
| 1 | White onion, very finely | |
| chopped | ||
| 1 | Clove, large garlic minced | |
| 3 | Limes, juice of |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 08:45:56 -0600 From: Judy Howle <howle@EbiCom.net> Here are some interesting recipes I found today on the WWW. Susan Feniger and Mary Sue Milliken of CITY and Border Grill restaurants in Los Angeles share their own special, exotic, mostly-Mexican cuisine with viewers on Too Hot Tamales. (TV FOOD NETWORK) <A HREF="http://www.foodtv.com/reclist.htmspice">http://www.foodtv.com/re list .htmspice MOLHO DE PIMENTA E LIMAO (Chile and Lime Sauce) Place the malagueta peppers and salt in a mortar and crush them together with a pestle, or pulse to a thick paste in a food processor. Gradually add the onion and garlic and continue to mash or pulse into a paste. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve. Yield: about 1/2 cup. Note: 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. CHILE-HEADS DIGEST V2 #265 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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