PepperFool.com Hot Sauce Recipes...Salsa Piquante (guadalupe)

Salsa Piquante (guadalupe)

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*

[ HOME ] [ RECIPES ] [ PHOTOS ] [ PRODUCTS ] [ HOT BOOKS ] [ HOT SAUCE ]
[ FRESH & DRIED CHILES ] [ CHILE SEEDS ] [ RESTAURANT REVIEWS ]
PepperFool^{tm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA}