Subject: Chilean Hot Pepper Sauce
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 07 2000 - 03:57:29 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is yet another from the prolific "DRSPAGHETI." Where does he get
all of them?
A policeman pulls a man over for speeding and asks him to get out of
the car. After looking the man over he says, "Sir, I couldn't help
but notice your eyes are bloodshot. Have you been drinking?"
The man gets really indignant and says, "Officer, I couldn't help but
notice your eyes are glazed. Have you been eating doughnuts?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Spicy sauces and condiments abound in Latin America, ancestral home to
the capsicum species, which includes chili and bell peppers. This
version is from Chile, and the degree of spiciness may be controlled
by the number of peppers used.
Pebre (Chilean Hot Pepper Sauce)
1 medium onion, finely chopped
1-2 cloves garlic, finely chopped
3 Tbs (45 ml) finely chopped fresh cilantro (coriander)
2 Tbs (30 ml) finely chopped fresh parsley
1-6 fresh hot green chili peppers, seeded and finely chopped
4 Tbs (60 ml) olive oil
1 Tbs (15 ml) lemon juice
Salt to taste
Combine all ingredients in a small bowl and allow to sit at room
temperature for at least 1 hour. Makes about 1 cup.
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