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  Added: Jul 20, 2006  •  Visited (286)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sauce Piquante
What You Need:
  • 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

  • How To Cook:
    1. In a mixing bowl, combine the olive oil and vinegar, and beat them together with a whisk or fork.

    2. Stir in the onions, shallots or scallions, the sliced chili, salt and pepper.

    3. Let the sauce rest at room temperature for at least 1 hour to develop its flavor.

    4. "Sauce Piquante" is traditionally served with broiled fish and lobster.

    To Make: 1½ cups
    This recipe is also available in:
    Cuisine » Americas » Caribbean Islands
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Vegetables » Shallots
    Dish » Sauces & Condiments

     





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