Môlho de Churrasco (Brazilian Barbecue Sauce)
Wednesday, 11 November 2009
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.
At a glance
8 dried malagueta chiles, seeds and stems removed, crushed, or
substitute piquin or Thai chiles
3 cups vinegar
1 teaspoon salt
1 tablespoon sugar
2 cloves garlic, crushed
1 small onion, minced
2 tablespoons minced Italian parsley
1 teaspoon crushed rosemary
2 teaspoons minced fresh basil leaves
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh marjoram or oregano leaves
Combine all ingredients in a glass jar, cover, and shake well. Let stand
for at least two hours to blend the flavors. Store in a refrigerator
until ready to use.
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