| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Sauce, Gravy | 4 | Servings | |
INGREDIENTS
| 3 | sm | Hot chilies; fresh or dried |
| 1/2 | ts | Salt |
| 1 | Clove garlic; crushed | |
| 1 | Onion; quartered | |
| 1/2 | c | Lemon juice |
INSTRUCTIONS
To make 1/2 cup of sauce for hearty stews and casseroles: Puree chillies, salt, garlic and onion. Add lemon juice and allow to stand for 1-2 hours. The sauce can be kept in a covered jar in the refrigerator for a short period, but will ferment if allowed to stand too long. 1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook Submitted mcrecipe by patH 1996 Oc Recipe By : Molho de Pimenta e Limao (Brazil) Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 16:29:43 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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