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Green Pepper Sauce For Poultry Salads

Whats.Cooking's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Pepper
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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