Fiery Foods and Barbecue SuperSite - Recipes - Malagueta

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Chile - Malagueta

Brazilian Molho Campanha Salsa

Molho Campanha is the Brazilian version of the Mexican pico de gallo salsa. It’s best to prepare it fresh, as it doesn’t keep well.

Molho Apimentado (Malagueta Hot Sauce)

Latin America is well known for it’s spicy, hot, flavorful foods. However let it be known that their cuisine does not acquire its famous flavor without a little help from a friend, namely the hot sauce, known in this case as Molho Apimentado. Malagueta peppers rank hot on the list of peppers and this sauce, as most hot sauces, can be used like the American version of gravy, on any dish be it turkey, rice, kale or stuffing. The hot sauce brings the different flavors of the meal together with one cohesive taste and many textures to give Latin American food lovers the taste they’ve been waiting for.

Môlho de Acaraj (Chile-Shrimp Sauce)

This Brazilian sauce is traditionally served over black-eyed pea 
fritters (acaraj, called accra in the West Indies), but can also be 
spread over other bland foods such as potatoes. It has an intense shrimp 
flavor and high heat. It is traditionally made with dende, palm oil, but 
I have substituted one with less saturated fat. Variation: Add 1 
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.

Môlho de Churrasco (Brazilian Barbecue Sauce)

Brazilian barbecues are justly famous, and this sauce can be used for 
basting during the slow cooking process. Feel free to use it for 
American-style barbecues as well.

Môlho de Pimenta e Limao (Hot Pepper Sauce with Lime)

This hot sauce from Pernambuco is commonly served in a small dish at 
Brazilian meals to spice up such dishes as feijoada and seafood stews. 
It features the malagueta pepper, that close relative of the tabasco 
pepper. Variation: Make a paste by pureeing the peppers, garlic, onion, 
and salt in a blender. Add the lemon or lime juice and stir well.

Môlho Malagueta (Malagueta Sauce)

Here is a basic Brazilian hot sauce featuring malagueta chiles. It is 
simple, powerful, and can be added to any recipe (except desserts) to 
spice it up. Note: This recipe requires advance preparation.

Steak with Malagueta Basting Sauce

Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.

Note: this recipe requires advance preparation.

Featured Rapid Recipe

Brazilian Shrimp Empadinhas

Created by Marley84

Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.