Difference between revisions of "Finadene Sauce"
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* 3 – 5 small minced [[chile pepper|hot peppers]] <ref>You may use a hot sauce instead of [[chile pepper|hot peppers]] if you prefer. Use either, adjusting amounts to your preference for "heat!"</ref> | * 3 – 5 small minced [[chile pepper|hot peppers]] <ref>You may use a hot sauce instead of [[chile pepper|hot peppers]] if you prefer. Use either, adjusting amounts to your preference for "heat!"</ref> | ||
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# Pour the [[vinegar]] or [[lemon juice]] into a bowl. | # Pour the [[vinegar]] or [[lemon juice]] into a bowl. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Guamanian cuisine]] | [[Category:Guamanian cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Guamanian cuisine]] | [[Category:Guamanian cuisine]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
[[Category:Hot sauce Recipes]] | [[Category:Hot sauce Recipes]] | ||
Latest revision as of 16:37, 16 July 2012
Description
In Guam this is always by the red rice and barbequed ribs and chicken.
- ¾ cup.
- 15 minutes cooking time.
Ingredients
- ¼ cup white vinegar or lemon juice
- ½ cup soy sauce
- 2 green onions, thinly sliced or 1 small white onion, finely chopped
- 3 – 5 small minced hot peppers [1]
Procedures
- Pour the vinegar or lemon juice into a bowl.
- Add soy sauce a little bit at a time to mix it according to your taste.
- Add the onions and peppers.
- Chill until ready to serve.
Notes
- ↑ You may use a hot sauce instead of hot peppers if you prefer. Use either, adjusting amounts to your preference for "heat!"
