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
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.