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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | white vinegar |
| 1 Esslöffel | Plus 1 teaspoon chef Paul Prudhomme's Magic Pepper Sauce |
| 1/4 Teelöffel | Ground dried arbol chile peppers |
| 1 Teelöffel | light brown sugar |
| 1/4 Teelöffel | ground cumin |
| 3 | Medium-size tomatoes; peeled and chopped, about 2 cups |
| 3/4 Tasse | Onions; diced into 1/4-inch pieces |
| 1/4 Tasse | Bell pepper; diced into 1/4-inch pieces |
| 1/4 Tasse | Celery; diced into 1/4-inch pieces |
| 1/2 Teelöffel | Minced fresh garlic; about 1/2 clove |
| 1 Esslöffel | Ginger fresh, minced |
| 2 Esslöffel | Minced fresh poblano chile peppers |
| 2 Esslöffel | Mined fresh serrano chile peppers |
| 2 Esslöffel | Minced fresh Anaheim chile peppers |
| 1 | Minced fresh bird's eye or Thai chile pepper; optional; use if you like your Pico de Gallo very hot |
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This came today in the Paul Prudhomme newsletter. He has a new book out. Has anyone tried the Magic Pepper Sauce? I haven't heard of it. Interesting version of Pico de Gallo.
Here is a short recipe from Kitchen Expedition to wet your appetite:
This sauce, whose name means "Rooster's Beak" adds a peppery sharpness to dishes from South of the Border, including several in this book, and is perfect as a dip with corn chips. Serve slightly chilled or at room temperature. Ole!
Combine the vinegar and Magic Pepper Sauce in a large bowl. Stir in the arbol chiles, brown sugar and cumin until the sugar is dissolved. Add the remaining ingredients and stir until well blended. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
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