Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sm hot chilies -- fresh or
: dried
1/2 ts salt
1 clove garlic -- crushed
1 onion -- quartered
1/2 c lemon juice

To make 1/2 cup of sauce for hearty stews and casseroles: Puree
chillies, salt, garlic and onion. Add lemon juice and allow to stand
for 1-2 hours.

The sauce can be kept in a covered jar in the refrigerator for a short
period, but will ferment if allowed to stand too long.

1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook
Submitted mcrecipe by patH 1996 Oc

Recipe By : Molho de Pimenta e Limao (Brazil)

Date: Thu, 17 Oct 1996 16:29:43
~0700 (

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