| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Brazilian |
Sauce |
1 |
Servings |
INGREDIENTS
| 4 |
|
Malagueta peppers |
| 1/2 |
ts |
Salt |
| 1 |
|
Chopped onion |
| 1 |
sm |
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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