| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Brazilian | Toohot05 | 1 | Servings | |
INGREDIENTS
| 5 | Preserved malagueta peppers | |
| minced | ||
| 1 | t | Salt |
| 1 | White onion, very finely | |
| chopped | ||
| 1 | Garlic clove, minced | |
| Juice of 3 limes |
INSTRUCTIONS
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. This recipe yields about 1/2 cup. Comments: 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. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6209 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-05-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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