Molho De Pimenta E Limo (Chile And Lime Sauce) Recipe - Cooking Index
Molho De Pimenta E Limo (Chile And Lime Sauce) Recipe - Cooking Index
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.
Courses: Sauces| 5 | Preserved malagueta peppers - minced | |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | White onion - very finely chopped (small) |
| 1 teaspoon | 5ml | Garlic clove - minced (large) |
| Juice of 3 limes |
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 1/2 cup.
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 - http://www.foodtv.com
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