Culinary Arts Institute
8 large shallots, sliced
juice of 3 limes
1 cup of water
1/4 cup bacon drippings
3 garlic gloves
1 fresh green hot pepper or 2 preserved cherry peppers, centers removed and peppers thinly slivered
1/4 teaspoon ground thyme
5 parsley sprigs
1.Marinate shallots in lime juice 30 minutes, or until they turn pink
2.Put shallots into a saucepan, add water, and bacon drippings, and bring to the boiling point. Set aside.
3.In a mortar, pound together to a paste the garlic, pepper, thyme, and parsley.
4.Add seasoning paste to shallots in saucepan and bring to a boil, stirring to blend.
5. Serve in a sauceboat to accompany fried foods.
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