| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Sauce |
4 |
Servings |
INGREDIENTS
| 5 |
|
Preserved Malagueta peppers; minced (see note) |
| 1 |
ts |
Salt |
| 1 |
sm |
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) http://www.foodtv.com/reclist.htm#spice
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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