Molho de pimenta e limo (chile and lime sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Preserved malagueta peppers; minced | |
| 1 | teaspoon | Salt |
| 1 | small | White onion; very finely chopped |
| 1 | large | Garlic clove; minced |
| Juice of 3 limes | ||
Directions
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. This recipe yields about ½ cup.
Comments: 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.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6209 broadcast 02-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-05-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.