• Finely dice half each of the onion, green pepper, red pepper and tomatoes; reserve and set aside.
• Coarsely chop remaining onion, green pepper, red pepper and tomato; add to blender along with chili peppers, garlic cloves, mustard, vinegar, sugar, salt, pepper, white pepper and cayenne. Purée until smooth.
• Heat oil in small saucepan set over medium heat; cook reserved diced onion, and green and red peppers for 3 to 4 minutes or until slightly softened. Stir in diced tomatoes and Bay leaf; cook for 5 to 6 minutes or until tomatoes are softened.
• Stir in blended hot sauce mixture; bring to boil. Cook for 1 to 2 minutes or until heated through. Discard Bay leaf.
• Stir in parsley, cilantro and oregano. Serve immediately, or let cool completely and refrigerate in an airtight container for up to 5 days.

Tip: The classic chili pepper used in Brazil is called the malagueta chili pepper. For a less spicy sauce, seed the chili peppers before using them. For a milder hot sauce, use only 1 chili pepper; for a spicier hot sauce, use 3 chili peppers.