Molho De Churrasco (brazilian Barbecue Sauce) Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
8 each: Dried Malagueta chiles, seeds and stems removed, crushed -OR-
8 each: Piquin or Thai chiles,
3 cup: Vinegar,
1 tsp: Salt,
1 tbsp: Sugar,
2 centiliter: Garlic, crushed
1 small: Onion, minced
2 tbsp: Italian parsley, minced
1 tsp: Rosemary, crushed
2 tsp: Fresh basil leaves, minced
2 tsp: Fresh thyme leaves, minced
2 tsp: Fresh marjoram or oregano leaves, minced
Directions:
Combine all ingredients in a glass jar, cover, and shake well. Let
stand for at least 2 hours to blend the flavors. Store in a
refrigerator until ready to use.
Authors heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-15-95
Source from luhu.jp
stand for at least 2 hours to blend the flavors. Store in a
refrigerator until ready to use.
Authors heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-15-95
Source from luhu.jp