Be the first to Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 4 hard-boiled eggs
- 1 cup coarsely chopped onions
- 1/2 cup coarsely chopped green bell peppers
- 1 Tablespoon minced garlic
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 1-1/2 cups Hot Pepper Vinegar (recipe follows)
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- Hot Pepper Vinegar:
- 1 cup plus 2 Tablespoons water
- 6 Tablespoons white vinegar
- 1/4 teaspoon ground red pepper (preferably cayenne)
- 1/8 teaspoon salt
- 4 jalapeno peppers, quartered
Preparation:
In a food processor or blender, combine hard-boiled eggs, onions, bell peppers, garlic, salt, and dry mustard. Process a few seconds until eggs are broken up. Add the vinegar (see below) and continue processing until all ingredients are very finely minced, about 1 to 2 minutes. Refrigerate until ready to use.
To Make Hot Pepper Vinegar:
In a 2-quart saucepan combine the water, vinegar, red pepper, and salt. Bring to a boil over high heat. Add the jalapenos and remove from heat. Cool and refrigerate covered, overnight. Strain before using.
Use this dressing on green salads, avocado, chilled fish or chicken, or in potato salad.
Yield: about 3 cups
Recipe Source: Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme (William Morrow & Co)
Reprinted with permission.
To Make Hot Pepper Vinegar:
In a 2-quart saucepan combine the water, vinegar, red pepper, and salt. Bring to a boil over high heat. Add the jalapenos and remove from heat. Cool and refrigerate covered, overnight. Strain before using.
Use this dressing on green salads, avocado, chilled fish or chicken, or in potato salad.
Yield: about 3 cups
Recipe Source: Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme (William Morrow & Co)
Reprinted with permission.
