Molho Apimentado Sauce (Brazilian Hot Sauce)

Prep Time: 25 min
Cook Time: 15 min
Total Time: 40 min
Servings: 8
  • 1 red onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 ripe tomatoes
  • 2 red chili peppers (such as malagueta, piri-piri or Thai red chili peppers), stemmed
  • 3 cloves garlic
  • 2 tbsp mustard
  • 2 tbsp Filippo Berio White Wine Vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp each salt and pepper
  • 1/4 tsp white pepper
  • Pinch cayenne pepper
  • 2 tbsp Filippo Berio Olive Oil
  • 1 Bay leaf
  • 1 tbsp each packed finely chopped fresh parsley, cilantro and oregano
      • 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.

    X

    Categories

    Sauces

    Ingredient: Vegetables

    Cooking Method: Boil

    World Cuisine: Brazilian

    Product: White Wine Vinegar

    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    No thanks, I am already a Subscriber

    * Required fields

    Facebook Pinterest YouTube