Molho de Pimenta Malagueta

Name: Molho de Pimenta Malagueta
Yield: Makes about ½ cup
Cuisine: Brazilian
Ingredients: 1 tablespoon salt, or more to taste; 1 teaspoon grated fresh ginger; ¼ cup good-quality dendê oil; 1 small yellow onion, chopped; 1 tablespoon (about 6 to 8) fresh green malagueta peppers (see Note) or bottled malagueta in cachaça or vinegar; 2 tablespoons red wine vinegar; 1 tablespoon (about 6 to 8) fresh green malagueta peppers (see Note) or bottled malagueta in cachaça or vinegar; 1 tablespoon (about 6 to 8) fresh green malagueta peppers (see Note) or bottled malagueta in cachaça or vinegar

Malagueta Pepper Sauce

Preparation info

Makes about
½ cup

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

This sauce can accompany any dish requiring hot malagueta peppers. The green malagueta is milder than the red. Other hot chilies may be substituted but the taste will not be quite the same.

Ingredients

1 tablespoon (about 6 to 8) fresh green malagueta peppers (see Note) or bottled malagueta in cachaça or vinegar
2

Americas
Brazil
Bahia
Sauce
Gluten-free
Vegan

Method

If using fresh malagueta peppers, remove the stems and steep the peppers in vinegar for 24 hours.

In a small skillet, heat the oil over low heat, add the onion, and sauté until it is translucent, about 5 minutes.

Drain the peppers and add them to the pan, stirring from time to time until they become limp and mushy, about 15 minutes. Add the ginger and cook for another minute.