Denise Mills is an LAC Missionary to Uruguay, also known as the Graveyard of Missions. Chef Denise is using her professional talents, using food to evangelize. Soon, she will be cooking for the mayor of Salto, Uruguay, along with two past presidents of Uruguay. Her husband, Michael, prepares future church leaders with ministry education and training. Learn more about their ministry here.
Today, I want to teach you a quick hot sauce that will liven up your next dish and get you to imagine that you are in the Caribbean or in Cabo San Lucas!
TWO Lime Chili Pepper Sauce
- 1 medium Spanish or red salad onion julienne 1/8"
- 1 medium carrot peeled and cut into paper thin disks
- 3 tbsp of chopped fresh cilantro
- 1 habanero chili, minced
- 1 tsp + 3-4 tbsp salt
- 2 tbsp vegetable
- 1/4 cup water + couple of tbsp for massaging onions
- 2 whole key limes, cut in half
- 2 mandarin limes, cut in half
In small glass bowl, place julienne onions in bowl, cover with 3-4 tbsp salt, add couple of tablespoons of water till moistened and easily massage able. Massage onions till they are soft and wilted. Rinse in clean water then strain onions and put into a clean 1 qt. glass or porcelain bowl. Add carrots, cilantro, chili pepper and 1/2 tsp salt, toss with fork till well mixed, check and add salt if you like it a bit more saltier. Add water and oil, then squeeze all the limes into the bowl. Mix well, can be served that day, but it is better the next day.