Molho de Pimenta e Limo Chile and Lime Sauce

1. 1

   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.

2. 2

   Gradually add the onion and garlic and continue to mash or pulse into a paste.

3. 3

   Add the lime juice to the paste and mash or pulse again until you have a liquid sauce.

4. 4

   Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve.

5. 5

   Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking.

6. 6

   Extremely hot peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using.

7. 7

   They are available in some Latin American markets.

* Per serving · 4 servings · Values may vary.

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