Recipe - Molho De Azeite De Dende E Vinagre

One half teaspoon Salt
4 Malagueta peppers
1 Thinly cut or sliced up onion
Green coriander
One fourth cup Dende
One half cup Vinegar

Malagueta Sauces (Brazilian pepper sauces): Here are four sauces from the
Brazilian cuisine based on the malagueta pepper. My reference (apart from
personal experience) is "Brazilian Cookery, Traditional and Modern", by
Margarette de Andrade, published in English in Rio by A Casa Do Livro
Eldorado, originally published by The Charles E. Tuttle Company (Rutland,
Vermont and Tokyo).

See notes in recipe "MOLHO DE ACARAJE (ACARAJE SAUCE)".

MOLHO DE AZEITE DE DENDE E VINAGRE (DENDE AND VINEGAR SAUCE): Served with
fish and crabs.

Pound first 4 ingredients or put through blender, then add oil and vinegar.

John "Oh my God it's 10:30" Moore, Melbourne, Australia

moore@dstos3.dsto.defence.gov.au

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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