Recipe - Molho De Pimenta E Limao (Pepper And Lemon

4 Malagueta peppers
One half teaspoon Salt
1 Chopped onion
1 small Unripe tomato; chopped
Coriander leaves; chopped
One half cup Fresh lime juice

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 PIMENTA E LIMAO (PEPPER AND LEMON SAUCE): Used with anything and
everything, especially fish.

Pound the first five ingredients together (careful none of it splashes in
your eyes!), then add the lime juice. Some water may be added. This sauce
is used fresh and does not keep. Make it an hour before serving and keep it
in the fridge.

Real CH's may want to double or triple the quantities of peppers.

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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