Green Pepper Sauce For Poultry Salads
|Sweet green peppers||12 Ounce (375 gram / 2 whole)|
|Fresh green chilies||2|
|Ripe papaya||1 Large|
|Mayonnaise||1⁄4 Pint (150 milliliter)|
|Soured cream||1⁄4 Pint (150 milliliter)|
De-stalk the sweet green peppers and scoop out the seeds.
Slice them thinly and cook in boiling water until they start just to soften - they must remain a very bright green.
Drain well and while still warm puree the sweet peppers with the chilli peppers in a blender.
The seeds of the chilli peppers are the hottest part so you may like to remove them — but use rubber gloves because their oils can act as a painful irritant to the skin or eyes.
You might have to add a little liquid -water would do well or a little mayonnaise or soured cream.
Force the pepper puree through a sieve, using the back of a soup ladle.
Blend together the mayonnaise and the soured cream then fold in the green pepper puree.
It needs to stand for a couple of hours for the flavour to develop properly." This quantity is enough for about 500 g/l lb of cold turkey, chicken or duck and is very good served with mango, papaya, pineapple or lychees.