| 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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