| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
|
3 |
Cups |
INGREDIENTS
| 1 |
tb |
White vinegar |
| 1 |
tb |
Plus 1 teaspoon chef Paul Prudhomme's Magic Pepper Sauce |
| 1/4 |
ts |
Ground dried arbol chile peppers |
| 1 |
ts |
Light brown sugar |
| 1/4 |
ts |
Ground cumin |
| 3 |
|
Medium-size tomatoes; peeled and chopped, about 2 cups |
| 3/4 |
c |
Onions; diced into 1/4-inch pieces |
| 1/4 |
c |
Bell pepper; diced into 1/4-inch pieces |
| 1/4 |
c |
Celery; diced into 1/4-inch pieces |
| 1/2 |
ts |
Minced fresh garlic; about 1/2 clove |
| 1 |
tb |
Minced fresh ginger |
| 2 |
tb |
Minced fresh poblano chile peppers |
| 2 |
tb |
Mined fresh serrano chile peppers |
| 2 |
tb |
Minced fresh Anaheim chile peppers |
| 1 |
|
Minced fresh bird's eye or Thai chile pepper; optional; use if you like your Pico de Gallo very hot |
INSTRUCTIONS
This came today in the Paul Prudhomme newsletter. He has a new book out.
Has anyone tried the Magic Pepper Sauce? I haven't heard of it. Interesting
version of Pico de Gallo.
Here is a short recipe from Kitchen Expedition to wet your appetite:
This sauce, whose name means "Rooster's Beak" adds a peppery sharpness to
dishes from South of the Border, including several in this book, and is
perfect as a dip with corn chips. Serve slightly chilled or at room
temperature. Ole!
Combine the vinegar and Magic Pepper Sauce in a large bowl. Stir in the
arbol chiles, brown sugar and cumin until the sugar is dissolved. Add the
remaining ingredients and stir until well blended. Cover and refrigerate
for at least 4 hours, preferably overnight, before serving.
Posted to CHILE-HEADS DIGEST V4 #291 by Judy Howle <howle@ebicom.net> on
Jan 29, 1998
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