Môlho Malagueta (Malagueta Sauce)
Wednesday, 11 November 2009
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.
At a glance
1 cup fresh or dried malagueta chiles, or substitute tabascos or
piquins, stems removed, left whole
1 wine bottle (750 ml.), washed in boiling water and dried, with cork
1 cup vinegar
Olive oil to fill bottle
Place the chiles in the wine bottle, add the vinegar and olive oil, and
stopper the bottle securely. Place the bottle in the refrigerator and
let the chiles steep for at least 2 weeks, shaking the bottle whenever
you think about it. Shake well before using.
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