8 Dried Malagueta chiles;
-seeds and stems removed,
-crushed -OR-
8 Piquin or Thai chiles
3 c Vinegar
1 ts Salt
1 tb Sugar
2 cl Garlic; crushed
1 sm Onion; minced
2 tb Italian parsley; minced
1 ts Rosemary; crushed
2 ts Fresh basil leaves; minced
2 ts Fresh thyme leaves; minced
2 ts Fresh marjoram or oregano
-leaves; minced
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