Recipe - Molho De Pimenta E Limao (Chile-Lime Sau

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

Date: Sun, 10 Mar 1996 08:45:56 0600

From: Judy Howle howle@EbiCom.net
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, mostlyMexican cuisine with viewers on Too
Hot Tamales. (TV FOOD NETWORK) http://www.foodtv.com/reclist.htm#spice

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 One half 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.

CHILEHEADS DIGEST V2 #265

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