| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Benin |
Condiment |
8 |
Servings |
INGREDIENTS
| 10 |
|
Habanero chiles; stemmed |
| 1/2 |
md |
Yellow onion |
| 1 |
|
Clove garlic; medium |
| 1/2 |
|
Lemon; juice of |
| 1/2 |
c |
Olive oil |
| 1 |
pn |
Oregano |
INSTRUCTIONS
Date: Thu, 22 Feb 1996 08:23:44 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Chop the chiles, onion, and garlic in a processor. Add other ingredients
and blend. Refrigerated, the sauce will keep for 2 weeks. Variations: In
Benin, this sauce is made with a bit of fresh ginger. You could also omit
the olive oil and serve as a thick relish with grilled meat. Source: "Hot
Licks", by Jennifer Trainer Thompson, 1994. Chronicle : Books.
CHILE-HEADS DIGEST V2 #248
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”