| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Brazilian |
Toohot05 |
1 |
servings |
INGREDIENTS
| 5 |
|
Preserved malagueta peppers; minced |
| 1 |
ts |
Salt |
| 1 |
sm |
White onion; very finely chopped |
| 1 |
lg |
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.
A Message from our Provider:
“When I grow up, I want to be like Jesus.”