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Môlho de Pimenta e Limão - Chili and Lemon Sauce - 2c

a2, brazil, sauce

4 medium cayenne or serrano chilies; seeded
1 clove garlic
1 small onion; quartered
1/2 teaspoon salt
1/2 cup lemon juice

Purée the chilies, garlic, onion, and salt in a blender or food processor.
Combine the purée with the lemon juice and allow to stand for 2 or 3 hours
at room temperature. This sauce will keep for several days in the
refrigerator but will ferment if kept too long. It freezes well, however.

Note: This fiery hot Brazilian sauce is traditionally served with vatapás
and with Feijoada.

Yield: 3/4 cup

** Exported from Now You're Cooking! v5.33 **