Hot Pepper Sauce (Molho de pimenta)

A traditional complement to Acarajé and Vatapá: a good hot pepper sauce. For those who like their Acarajé to be hot, here's a great (and simple) recipe for a Bahian hot pepper sauce. But even in Brazil, this sauce is not limited to one dish: it goes well with meats of all kinds and pasta.

We use the hot pepper sauce in many recipes, either as a condiment or just to give a spicy flavor. In some countries making your own hot pepper sauce may seem a little strange, but here it is not uncommon to see people who would rather make their own homemade hot pepper sauce: one advantage of making this yourself is that you can adjust the intensity of hotness. Speaking of hotness, the Malagueta peppers from Brazil recommended for this recipe are indeed an extremely hot variety of pepper... you have been warned!




Yield: 20 servings
Preparation:
Blending:
Total time:

Recipe for the Brazilian hot pepper sauce


* 1/2 lb. (250 g.) Malagueta peppers (or any Red Pepper Chillies)
* 2 cups (500 ml.) white wine vinegar
* 1 tablespoon nutmeg
* 1 whole clove of garlic
* 3 tablespoons coarse salt
* 2 tablespoons white sugar



Procedure:

1) Cut the stems out from your hot peppers and discard all the bad parts of the peppers you have.

2) Blend the peppers with the white wine vinegar, pulsing gradually until the mixture gets the texture of a sauce, add the clove garlic and the nutmeg, and blend some more for a few good minutes.

3) Add salt and sugar and blend again at medium speed for one more minute.

4) Pass through a strainer to get rid of unwanted solids and store in a glass jar...



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