This hot sauce from Pernambuco is commonly served in a small dish at Brazilian meals to spice up such dishes as feijoada and seafood stews. It features the malagueta pepper, that close relative of the tabasco pepper. Variation: Make a paste by pureeing the peppers, garlic, onion, and salt in a blender. Add the lemon or lime juice and stir well.
- 6 each fresh malagueta chiles, or substitute piquins, seeds and stems removed, minced
- 1 clove garlic, minced
- 1 medium onion, minced
- 1/2 tsp salt
- 1/2 cup lemon or lime juice
- Combine all ingredients and allow to sit at room temperature for 2 hours to blend all the flavors.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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