Ecuadorian chilli-pepper sauce - rhp
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Red or green serranos or fresh jalapenos; seeded and cut into thin strips. | ||
| Red onion; finely chopped | ||
| Fresh lemon or lime juice | ||
| Salt to taste | ||
Directions
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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