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–+ servings
Brazilian Molho de Pimenta, plated and ready to serve

Brazilian Molho de Pimenta, Hot Pepper Sauce

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.
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Course: Sauce
Cuisine: Brazilian
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.
Tried this recipe?Let us know how it was!