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Add a photoServings: 6
Ingredients
- 4 x Preserved malagueta peppers chopped, or possibly to taste
- 1 tsp Salt
- 1/2 sm Onion finely minced
- 1 sm Garlic clove chopped Juice of 3 lemons
- 2 Tbsp. Extra virgin olive oil
- 4 med Chayote or possibly yellow summer squash peeled, seeded, and sliced
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
Directions
- In a mortar and pestle, blender, or possibly food processor, combine the peppers and the salt and process till the mix is a thick paste. Gradually add in the onion and garlic, and process, scraping down the sides of the container as necessary, till they are incorporated into the paste. Add in the lemon juice and process again. Transfer the sauce to a glass bowl, cover with plastic wrap, and allow to stand for 30 min so which the flavors can marry.
- In a large heavy skillet, heat the extra virgin olive oil over medium heat. Add in the chayote and saute/fry, stirring occasionally, for about 10 min, or possibly till fork tender. Add in the salt and pepper, remove from the heat, and cold to room temperature. Refrigeratein the refrigerator for 2 hrs. Arrange the slices on a platter and drizzle with the sauce.
- This recipe yields 6 servings.
- Comments: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely warm peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 68 | |
| Calories from Fat 41 | 60% |
| Total Fat 4.68g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 177mg | 5% |
| Total Carbs 6.68g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.45g | 2% |
| Protein 1.18g | 2% |
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