Molho de Pimenta e Limo Chile and Lime Sauce

Level:
Easy
Ingredients
  • 5 preserved malagueta peppers, minced (see Note)
  • 1 teaspoon salt
  • 1 small white onion, very finely chopped
  • 1 large clove garlic, minced
  • Juice of 3 limes
Directions
  • Place the malagueta peppers and salt in a mortar and crush them together with a pestle, or pulse to a thick paste in a food processor. Gradually add the onion and garlic and continue to mash or pulse into a paste. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve. Yield: about 1/2 cup

  • Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely hot peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets.


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