| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 10 |
|
Habaneros |
| 1/2 |
md |
Yellow onion |
| 1 |
|
Clove (medium) garlic |
| 1/2 |
|
Lemon; juice of |
| 1/2 |
c |
Olive oil |
| 1 |
pn |
Oregano |
INSTRUCTIONS
Date: Tue, 30 Apr 1996 21:26:18 -0400
From: Karen Dalglish <kdpepper@cyberus.ca>
I am alittle confused as well. I bought a hot sauce recently from a store
in Ottawa, Ontario from the importers Tan-Tos called Portugal Pili Pili,
product of Costa Rica. It's made with soya oil, lemon, vinegar, green
tobasco, pepper, salt, onion, starch, molasses, parsley, acetic acid (but
that is undiluted vinegar??), annatto, garlic, herbs. Not hot at all, I
taste the salt more than anything.
Whatever it is, I don't recommend it. It really has a processed taste, if
you know what I mean. Hey, I've been to the FFF and I have tasted some
quality stuff! I'm not willing to settle for some half-assed hot sauce
because I can get it in Canada for cheap.
Now, Jennifer Trainer has a recipe for Pili Pili, which she calls West
African...
Puree all together.
CHILE-HEADS DIGEST V2 #309
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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