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Molho Apimentado (Malagueta Hot Sauce)

Monday, 26 May 2008

Description

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.

Ingredients

At a glance
Cuisine
Latin American
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
3
Chile
Malagueta
Meal/Course
Condiment
Makes
1 cup
  • 1 red onion, minced

  • 2 medium ripe tomatoes, seeded and diced

  • 1 green bell pepper, seeded, white membrane removed, minced

  • ¼ cup sherry vinegar

  • ¼ cup olive oil

  • 2 (or more to taste) malagueta peppers or green bird chies, stems and seeds removed, minced

Methods/steps

Place all ingredients in a good food processor or blender and puree. Add water if necessary to adjust the consistency.

 

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