| 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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