Molho de pimenta e limao (chile-lime sau
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Preserved Malagueta peppers; minced (see note) | |
| 1 | teaspoon | Salt |
| 1 | small | White onion; very finely chopped |
| 1 | Clove (large) garlic; minced | |
| 3 | Limes; juice of | |
Directions
Date: Sun, 10 Mar 1996 08:45:56 -0600 From: Judy Howle <howle@...>
Here are some interesting recipes I found today on the WWW. Susan Feniger and Mary Sue Milliken of CITY and Border Grill restaurants in Los Angeles share their own special, exotic, mostly-Mexican cuisine with viewers on Too Hot Tamales. (TV FOOD NETWORK) MOLHO DE PIMENTA E LIMAO (Chile and Lime Sauce) Place the malagueta peppers and salt in a mortar and crush them together with a pestle, or pulse to a thick paste in a food processor. Gradually add the onion and garlic and continue to mash or pulse into a paste. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve. Yield: about ½ cup.
Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely hot peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets.
CHILE-HEADS DIGEST V2 #265
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .