Best Molho De Pimenta E Limo Chile And Lime Sauce Recipes

ISLAND AHI BURGERS WITH CILANTRO-CHILE-LIME SAUCE

Island Ahi Burgers with Cilantro-Chile-Lime Sauce image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

Ingredients

2 Anaheim chile peppers
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons finely chopped cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt
1 egg
1/2 cup panko (Japanese bread crumbs)
4 teaspoons soy sauce
4 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 1/2 pounds ahi tuna fillets, finely chopped
1 tablespoon vegetable oil
4 seeded Kaiser rolls, split
1 large Maui onion (or other sweet onion), thinly sliced
1 large vine-ripened tomato, sliced
1 package radish or sunflower sprouts

Steps:

Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.
Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.

MOLHO DE PIMENTA E LIMAO (LEMON PEPPER SAUCE)

Molho De Pimenta E Limao (Lemon Pepper Sauce) image

Make and share this Molho De Pimenta E Limao (Lemon Pepper Sauce) recipe from Food.com.

Provided by Michelle_My_Belle

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 4

Ingredients

4 bottled tabasco peppers (drained and finely chopped)
1/2 cup onion (finely chopped)
1/4 teaspoon garlic (finely chopped)
1/2 cup lemon juice

Steps:

In small bowl combine all ingredients; mix well.
Let sit uncovered at room temperature for one hour, or covered in fridge for up to four hours before serving.

Nutrition Facts : Calories 65.1, Fat 0.1, Sodium 3.7, Carbohydrate 18.9, Fiber 1.6, Sugar 6.4, Protein 1.2

GUAJILLO CHILE LIME SAUCE

Guajillo Chile Lime Sauce image

Provided by Food Network

Categories condiment

Time 10m

Yield about 2 cups

Number Of Ingredients 9

Ingredients

5 guajillo chiles, seeds and stems removed, chopped
1 sweet onion, diced
3 cloves garlic, minced
1 1/2 cups chicken stock
1 small can chopped tomatoes
2 ounces white wine
2 limes, juiced
Salt and pepper
1 tablespoon olive oil

Steps:

Combine all ingredients. Refrigerate when not using.

MOLHO DE PIMENTA (PEPPER SAUCE)

Molho de Pimenta (Pepper sauce) image

Provided by Nancy Harmon Jenkins

Categories condiments, dips and spreads

Time 25m

Yield about 1/4 cup

Number Of Ingredients 4

Ingredients

2 tablespoons fresh lime juice
1/2 small onion, peeled and minced
1 tablespoon hot red peppers preserved in vinegar
2 tablespoons olive oil

Steps:

Place all ingredients except the olive oil in a small bowl or mortar. Allow to macerate for 20 minutes or longer. Just before serving, mash to a paste, and stir in the olive oil.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 54 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 5 grams

HOT ROAST SNAPPER WITH COCONUT, CHILE AND LIME SALSA

Hot Roast Snapper with Coconut, Chile and Lime Salsa image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 (6 1/2 pound) pink or grey-skinned snapper, gutted and scaled
1 lime
2 1/4 cups fresh coconut flesh
1/4 teaspoon granulated sugar
8 limes, (2 zested and 8 juiced)
2 red chiles, seeded and cut into fine slivers
1 small bunch fresh cilantro leaves, coarsely chopped
1 small bunch fresh cilantro, finely chopped
1 small bunch fresh flat-leaf parsley, finely chopped
1 hot red chile, preferably Scotch Bonnet, seeded and finely chopped (wear gloves)
8 fresh thyme sprigs, stemmed
2 limes, (1 zested and 2 juiced)
1 (1 1/2-inch) piece fresh ginger, very finely chopped
5 to 6 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

For the snapper: Preheat the oven to 400 degrees F.
Using a very sharp knife, score 3 deep slashes on each side of the snapper. Squeeze the lime juice all over the fish.
Stuff the prepared ginger-herb mixture into the slits as well as into the cavity of the snapper. Set the fish on a baking sheet lined with aluminum foil, and slide it into the preheated oven. Roast, uncovered, for 45 minutes, by which time the flesh closest to the bone of the thickest area should be perfectly white, and not at all glassy.
For the salsa: Meanwhile, use a potato peeler to make wafer-thin shavings of the coconut flesh. Mix the sugar with the lime juice, stirring until it dissolves, and toss with the coconut, and the lime zest, chiles, and cilantro leaves. Serve the salsa with the snapper