| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Brazilian |
Sauce |
1 |
Servings |
INGREDIENTS
| 4 |
|
Malagueta peppers |
| 1/2 |
t |
Salt |
| 1 |
|
Chopped onion |
| 1 |
|
Unripe tomato, chopped |
|
|
Coriander leaves, chopped |
| 1/2 |
c |
Fresh lime juice |
INSTRUCTIONS
Malagueta Sauces (Brazilian pepper sauces): Here are four sauces from
the Brazilian cuisine based on the malagueta pepper. My reference
(apart from personal experience) is "Brazilian Cookery, Traditional
and Modern", by Margarette de Andrade, published in English in Rio by
A Casa Do Livro Eldorado, originally published by The Charles E.
Tuttle Company (Rutland, Vermont and Tokyo). See notes in recipe
"MOLHO DE ACARAJE (ACARAJE SAUCE)". MOLHO DE PIMENTA E LIMAO (PEPPER
AND LEMON SAUCE): Used with anything and everything, especially fish.
Pound the first five ingredients together (careful none of it splashes
in your eyes!), then add the lime juice. Some water may be added.
This sauce is used fresh and does not keep. Make it an hour before
serving and keep it in the fridge. Real C-H's may want to double or
triple the quantities of peppers. John "Oh my God it's 10:30" Moore,
Melbourne, Australia moore@dstos3.dsto.defence.gov.au 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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