Ecuadorian chilli-pepper sauce - rhp

Yield: 1 Batch

Measure Ingredient
\N \N Red or green serranos or fresh jalapenos; seeded and cut into thin strips.
\N \N Red onion; finely chopped
\N \N Fresh lemon or lime juice
\N \N Salt to taste

Combine the chillies with an equal amount of onion in a glass container. Add lemon juice to cover. Season with salt and let the sauce stand 3 to 4 hours before using. Dilute with hot water if desired.

Elizabeth Lambert Ortiz, in _Red Hot Peppers_, Jean Andrews, 1993.

MacMillan Publishing Co. ISBN 0-02-502251-2. Typos by Jeff Pruett.

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