[CH] (REC) Small Bad Souce [not tried]
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 19:35:07 -0400
The sauce that isn't a sauce. Makes me wonder if it's tortilla-chip-
scoopable.
* Exported from MasterCook *
Small Bad Sauce
Recipe By :Donna Shields
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup finely shredded green cabbage
1/4 cup finely shredded carrot
1/4 cup finely shredded radish
1/4 cup finely shredded onion
2 garlic cloves -- minced
1/4 cup cider vinegar
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1 dried 3-inch chile pepper -- with
seeds,finely minced
Combine all the ingredients in a medium bowl. Toss and let sit at
room temperature for at least 1 hour before serving.
Makes 6 servings
Per Serving: Calories: 30; Fat: 2 g; Cholesterol: 0; Sodium: 100 mg;
% Daily Value: Vitamin C 10%
Source:
"Caribbean Light"
Copyright:
"1998, by Donna Shields"
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Per Serving (excluding unknown items): 141 Calories; 14g Fat (80.6%
calories from fat); trace Protein; 7g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: 1/2 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : I derived the name "small bad sauce" from the recipe's
original Haitian French name, ti-malice. Ti is a Creole shortcut for
petit, and the Latin root of malice means bad. A bad sauce, indeed,
it's spicy, vinegary, but not a sauce in the traditional sense. It's
more like a finely grated, marinated slaw. An intensely flavored
accompaniment, it's used in small quantities to top plainly cooked
chicken, pork, or fish. Scoop it on with a fork or slotted spoon,
draining off the marinade.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0