Brazilian barbecues are justly famous, and this sauce can be used for basting during the slow cooking process. Feel free to use it for American-style barbecues as well.
Ingredients
- 8 dried malagueta chiles, seeds and stems removed, crushed, or substitute piquin or Thai chiles
- 3 cups vinegar
- 1 tsp salt
- 1 tbs sugar
- 2 cloves garlic, crushed
- 1 small onion, minced
- 2 tbsp Italian parsley, minced
- 1 tsp rosemary, crushed
- 2 tsp fresh basil leaves, minced
- 2 tsp fresh thyme leaves, minced
- 2 tsp fresh marjoram or oregano leaves, minced
Servings: cups
Instructions
- Combine all ingredients in a glass jar, cover, and shake well. Let stand for at least two hours to blend the flavors. Store in a refrigerator until ready to use.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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