| |
|
What You Need:
(To Make: 1½ cups)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| 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.
|
|
|
|
|
