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, .

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