Sauce Piquante

Hot Sauce

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 6 tablespoons hot water
  • 4 or 5 shallots, finely chopped
  • 3 tablespoons


Pour the hot water over the shallots, chives, garlic, and hot pepper and mix well. Stir in the lime juice, season to taste with salt and pepper and allow to stand for 1 hour before using.