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

Wednesday, 11 November 2009

Description

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.

Ingredients

At a glance
Cuisine
South American
Ingredient
Chile peppers
Cooking Method
No Cook
Difficulty
Easy
Heat Level
4
Chile
Malagueta
Meal/Course
Sauce/Marinade/Rub
Makes
3/4 cup
6 fresh malagueta chiles, or substitute piquins, seeds and stems 
removed, minced
1 clove garlic, minced
1 medium onion, minced
1/2 teaspoon salt
1/2 cup lemon or lime juice

Methods/steps

Combine all ingredients and allow to sit at room temperature for 2 hours 
to blend all the flavors.

 

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