Piment Limon

Dave DeWitt Leave a Comment

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Piment Limon
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

 

Piment Limon 



Ingredients



  • 6 cups water

  • 10 lemons, thickly sliced, seeds removed (or substitute limes for a different color)

  • 8 to 10 red jalapeños, seeds and stems removed, halved

  • 1/4 cup vegetable oil



  • Instructions


    Place the water in a large pot and bring to a boil. Add the lemon slices and boil for 20 minutes. Strain, reserving the water.

    Place the jalapeños in a blender and add the oil. Puree to make a thick paste. Add the lemon slices, a few at a time, along with 3 cups of the reserved water, a half cup at a time. You may have to do this in batches in you don’t have a large blender. Puree to a thick sauce. Pour into bottles and label.

    Servings
    6 cups
    Servings
    6 cups
    Piment Limon
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe

    This recipe and others can be found in the following article:

    Mascarene Chile Cuisine

     

    By Dave DeWitt

     

    Piment Limon 



    Ingredients



  • 6 cups water

  • 10 lemons, thickly sliced, seeds removed (or substitute limes for a different color)

  • 8 to 10 red jalapeños, seeds and stems removed, halved

  • 1/4 cup vegetable oil



  • Instructions


    Place the water in a large pot and bring to a boil. Add the lemon slices and boil for 20 minutes. Strain, reserving the water.

    Place the jalapeños in a blender and add the oil. Puree to make a thick paste. Add the lemon slices, a few at a time, along with 3 cups of the reserved water, a half cup at a time. You may have to do this in batches in you don’t have a large blender. Puree to a thick sauce. Pour into bottles and label.

    Servings
    6 cups
    Servings
    6 cups
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