This hot sauce that is more liquid than saucy and is perfect for soups and meats, But not having it with Empanadas is a sacrilege in Colombia.
Ingredients
1/2 white vinegar
1/4 cup water
juice of 1 lime
1/2 jalapeno chilli seeded (more is you like really hot)
1 ripe medium tomato chopped
1 cup coriander
1/2 cup scallions
2 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
pepper to taste
In a food processor place the vinegar and the jalapeno chili and process for 1 minute. Add the coriander and scallions and pulse until coarsely chopped. Add the tomato and pulse for 1 more minute. Place the mixture in a non reactive bowl or container and mix in the lime juice, water, sugar, salt, pepper and oil. Mix well and let set at least one hour before serving.
Ingredients
1/2 white vinegar
1/4 cup water
juice of 1 lime
1/2 jalapeno chilli seeded (more is you like really hot)
1 ripe medium tomato chopped
1 cup coriander
1/2 cup scallions
2 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
pepper to taste
In a food processor place the vinegar and the jalapeno chili and process for 1 minute. Add the coriander and scallions and pulse until coarsely chopped. Add the tomato and pulse for 1 more minute. Place the mixture in a non reactive bowl or container and mix in the lime juice, water, sugar, salt, pepper and oil. Mix well and let set at least one hour before serving.
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