Yield: 1 batch
|1||3-4" piece of ginger|
|Some tiny very hot chili peppers (I buy these in an Indian grocery)|
|2 teaspoons||Cayenne more or less, to taste|
|½||To 1 ts black pepper|
Cut the onion into matchsticks. Mince the garlic or cut into tiny matchsticks as well. Peel the ginger and cut into thin matchsticks (½" long, give or take). Add lemon juice, salt and pepper. Now add heat: cayenne powder to taste and finely chopped hot chilis. Mix well and refrigerate.
Drennen wrote: "This is best if made the night before and allowed to rest. I try to remember to stir it once or twice. Wonderful with curries, wonderful with Indian breads. Even wonderful thrown into a green salad."
From: dorothy@... (Dorothy Drennen) in rec.food.veg.cooking. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-17-94