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Flower's Thai Hot Sauce
Food Management Staff
August 1, 2004
1 Min Read
FM Staff
YIELD: 12 servings, portion size: 2 Tbsps.
1 cup soy sauce, light
1 Tbsp. ground cayenne pepper
1 tsp. crushed red pepper
1/4 cup chopped fresh cilantro
1/4 cup fresh green onion, chopped fine
1 1/2 Tbsps. lemon juice
Combine all ingredients, mix well.
Refrigerate.Hold for two days use.
Recipe by Flower Nowicki, United States Olympic Committee.
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