📍 Where this dish comes from: Pernambuco · Historic Olinda
Discover the history of this region →
Discover the history of this region →
In homes and restaurants all over Brazil, a small glass bottle of whole hot peppers steeping in oil or vinegar waits on the table. Malagueta peppers are the classic choice, small, red and very hot. A few drops wake up beans, stews, seafood and eggs.
Servings: 1 one 8-ounce bottle
Ingredients
- 1 cup fresh malagueta peppers or Thai bird's eye chilies
- 2 cloves garlic peeled and halved
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 cup white vinegar
- 1/2 cup extra virgin olive oil or avocado oil plus more to top up
Instructions
- Rinse the peppers and dry them completely. Remove the stems and prick each pepper once with a toothpick so the liquid can get inside.
- Pack the peppers, garlic and bay leaf into a clean, dry glass bottle or jar. Add the salt.
- Pour in the vinegar, then the oil, so the peppers are completely covered. Close and refrigerate.
- Let it rest for at least 3 days before using. Keep it in the fridge and use within 1 month, topping up with oil as needed.
Notes
Tip: Wear gloves when handling malagueta peppers and keep your hands away from your eyes. For a smooth sauce, blend the peppers with the vinegar, garlic and salt, then strain and bottle it.
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This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 10: Sauces & Condiments (Historic Olinda). See all Brazilian recipes