Molho de acaraje (brazilian chile-shrimp sauce)

Yield: 3 /4 cup

Measure Ingredient
6 larges Shrimp; cooked, shelled, deveined, and mashed
1 each Onion; minced
5 eaches Fresh Malagueta chiles; seeds and stems removed, minced
\N \N OR
5 eaches Tabasco, Thai, or piquin peppers
½ teaspoon Salt
3 tablespoons Corn oil; more if needed

With a mortar and pestle, crush together the shrimp, onion, chiles, and salt to make a paste.

Heat the oil and saute the paste for 10 minutes, stirring constantly.

Variation: Add 1 teaspoon minced cilantro and ½ teaspoon ground ginger to the paste.

...traditionally served over black-eyed pea fritters... can also be spread over other such bland foods as potatoes.

The Authors' Heat Scale: Hot

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95

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