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| What You Need: |
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¼ cup olive oil
¼ cup distilled white vinegar
½ cup finely chopped onions
½ cup finely chopped shallots, or substitute ½ cup finely chopped scallions, white part only
1 fresh hot red or green chili, about 3 inches long, stemmed, seeded and cut crosswise into paper-thin slices
½ teaspoon salt
½ teaspoon fresh ground black pepper
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| How To Cook: |
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1. In a mixing bowl, combine the olive oil and vinegar, and beat them together with a whisk or fork.
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2. Stir in the onions, shallots or scallions, the sliced chili, salt and pepper.
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3. Let the sauce rest at room temperature for at least 1 hour to develop its flavor.
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4. "Sauce Piquante" is traditionally served with broiled fish and lobster.
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