| 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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