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Salsa Piquante (guadalupe)
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    Salsa Piquante (guadalupe)

  • 1/4 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped shallots,
  • or substitute 1/2 cup finely chopped scallions, white part only
  • 1 fresh red or green hot chili, about 3 inches long, stemmed, seeded, and cut crosswise into paper-thin slices
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • In a mixing bowl, combine the olive oil and vinegar, and beat them together with a whisk or fork. Stir in the onions, shallots or scallions, the sliced chili, salt and pepper. Let the sauce rest at room temperature for at least 1 hour to develop its flavor. Sauce Picante is traditionally served with broiled fish and lobster.

    From: Alex Silbajoris
    Posted By: Alex Silbajoris, Via: Chile Head Mailing List
    Post Date: Tue, 12 Nov 2002

    *BACK TO HOT SAUCE*







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