Recipe by tjimmo
"I learned to make this on Guam. This is an all purpose sauce and can be used as a marinade, or poured over rice or cooked meat. You can make it as hot or mild as you like. The longer you let it sit the hotter it gets!
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fresh hot chile peppers, seeded and chopped
This is the basic recipe, and it's good; I hope you enjoyed your stay in Guam! But awesome finadene' requires a bit more effort. Why use vinegar when there is lemon juice? Even lemon powder is better than vinegar. And what kind of vinegar: white, cider or the Filipino spiced brand? Why take out the seeds -- there's the kick? Add some green onions for color. Don't you want a bit of chopped garlic for flair? There's so much to do with the versatile finadene'. This recipe is limited, but okay in a crunch! Especially when you're so far away from Guam! I'm glad finadene is a beautiful memory of Guam for you!!!
Subbed lemon juice for the vinegar. Chile pepper bring just the right amount of heat.
I love this sauce when i was in guam! To bad there isnt any boonie peppers around!
I think lemon and garlic sound great but it is really a matter of preference. I use garlic and limes a lot so for me the basic recipe is just right :)
I grew up eating Chamorro food since I am Chamorro. You can use lemon or limes instead of vinegar as well for a better taste, also add green onions or regular onions...
I feel like I brought Guam to the States, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 1
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