Molho De Pimenta E Limao (Pepper and Lemon
INGREDIENTS:
5 Preserved Malagueta peppers;
-minced (see note)
1 ts Salt
1 sm White onion; very finely
-chopped
1 Clove (large) garlic; minced
3 Limes; juice of
5 Preserved Malagueta peppers;
-minced (see note)
1 ts Salt
1 sm White onion; very finely
-chopped
1 Clove (large) garlic; minced
3 Limes; juice of
MOLHO DE PIMENTA E LIMAO (Chile and Lime Sauce)
Place the malagueta peppers and salt in a mortar and crush them together with a pestle, or pulse to a thick paste in a food processor. Gradually add the onion and garlic and continue to mash or pulse into a paste. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve. Yield: about 1/2 cup.
Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely hot peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets.
CHILE-HEADS DIGEST V2 #265