Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Molho de Pimenta e Limo Chile and Lime Sauce
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- Level: Easy
- Yield: 1/2 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 185
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 10 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 1165 mg
- Level: Easy
- Yield: 1/2 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 185
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 10 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 1165 mg
Ingredients
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.
Cook’s 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.
