Molho de acaraje (brazilian chile-shrimp sauce)
3 /4 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Shrimp; cooked, shelled, deveined, and mashed |
| 1 | each | Onion; minced |
| 5 | eaches | Fresh Malagueta chiles; seeds and stems removed, minced |
| OR | ||
| 5 | eaches | Tabasco, Thai, or piquin peppers |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Corn oil; more if needed |
Directions
With a mortar and pestle, crush together the shrimp, onion, chiles, and salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.
Variation: Add 1 teaspoon minced cilantro and ½ teaspoon ground ginger to the paste.
...traditionally served over black-eyed pea fritters... can also be spread over other such bland foods as potatoes.
The Authors' Heat Scale: Hot
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95
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