Brazil Chile And Lime Sauce

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Brazil Chile And Lime Sauce

 

5 preserved malagueta peppers. minced

1 teaspoon salt

1 small white onion, very finely chopped

1 large garlic clove, minced

3 limes, juice of

 

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.

Yields about 1/2 cup.

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.