Yield: 1 servings
|3.00 \N||jalapenos; seeded, chopped fine|
|1.00 quart||hoisin sauce|
|1 \N||juice of two small limes|
|2.00 tablespoon||minced garlic|
In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a 2-quart container. Allow the sauce to sit for at least 1 hour to allow the sugar to dissolve, stirring occasionally. This recipe yields 1½ quarts of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2378 broadcast 05-27-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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