L'Exotic Sauce Dynamite
Tuesday, 24 November 2009
Here is a typical Madagascar-style sauce that was served at the
Restaurant L'Exotic in Montreal. The sauce accompanied most of the
entrees at L'Exotic and it also can be added to soups or stews to spice
At a glance
12 "bird's eye" chiles (chiltepíns or piquins), crushed
3 tablespoons freshly ground ginger root
3 tablespoons freshly ground garlic
1 medium onion, diced
1/4 cup tomato paste
1 cup white vinegar
2 teaspoons salt
1 cup water
1 tablespoon freshly chopped thyme
Mix all the ingredients together in a pan. Bring to boil, then reduce
heat and simmer for 15 minutes. Remove from the heat, cool, puree in a
blender, and place the sauce in a small jar. It keeps for up to a year
in the refrigerator.
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