On nearly every table throughout Brazil you will find a small bottle of clearish liquid packed with tiny incendiary peppers. You can sprinkle a few drops of this firewater over your plate or, if you’re either brave or foolhardy, go for a whole pepper. The lemon, onion and parsley add zesty flavour to the fiery chopped chillies.
The pickled peppers available in Britain are not usually very hot. If you use mild pickled peppers such as Turkish or Italian, balance the relish with a jolt