| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Salsas |
1 |
Servings |
INGREDIENTS
| 10 |
|
Red serrano chili peppers; s |
| 10 |
|
Shallots; chopped |
| 4 |
|
Cl Garlic; chopped |
| 6 |
|
Macadamia nuts |
| 1 |
ts |
Trassi |
| 3 |
tb |
Vegetable oil |
| 1 |
ts |
Salt |
| 2 |
tb |
Gula jawa or dark brown suga |
| 1/2 |
c |
Coconut milk |
INSTRUCTIONS
Recipe by: Jeff Corydon Place the chiles, shallots, garlic, nuts, and
trassi in a blender and puree until a very smooth paste. Saute the spice
mixture in the oil for 2 to 3 minutes.
Gradually add the salt, sugar, and coconut milk and simmer over a low heat
for 15 minutes, stirring occasionally. Raise the heat to high and cook
another 2 minutes, stirring constantly. Cool before serving.
Recipes sent to me from Bill, wight@odc.net
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”