Yield: 3 cups
|2 mediums||Onion(s), quartered|
|1||Green bell pepper,|
|Cored, seeded, diced|
|12||Cachucha peppers *|
|Stemmed and seeded or|
|3 tablespoons||Diced red bell pepper|
|Washed and stemmed|
|5||Culentro leaves *|
|Or a little more cilantro|
|1 teaspoon||Dried oregano|
|1 cup||Extra-virgin olive oil|
|½ cup||Red wine vinegar|
|Salt and pepper|
Pronounced a-He-lee-mo-He-lee. Traditionally served over fried mashed green plantains and boiled vegetables. Goes great with grilled seafood, vegetables, and especially grilled meats.
Puree the onions, garlic, peppers, cilantro, culentro, and oregano in a food processor. Add the olive oil, vinegar, salt and pepper and puree until smooth. Correct the seasoning, adding more salt or vinegar to taste.
The sauce can also be made in the blender; add all the ingredients at once.
Transfer the sauce to clean glass jars. Refrigerated, it will keep for several weeks.
Note: Cachucha peppers are tiny, pattypan squash-shaped peppers that hint at the floral fragrance of the Scotch bonnet but without the heat. Culentro or chandon beni, is a flat, thumb-shaped, sawtooth-edged herb that tastes like strong cilantro with a slightly bitter aftertaste. Look for them at Hispanic or West Indian markets.
The Caribbean Pantry Cookbook
by Steven Raichlen
Submitted By DIANE LAZARUS On 12-13-95