Molho de Pimenta (Brazilian Hot Pepper Sauce)

Name: Molho de Pimenta (Brazilian Hot Pepper Sauce)
Prep time: 10 min
Total time: 25 min

April 10, 2016

Prep 10 min Total 25 min

Molho de Pimenta (Brazilian Hot Pepper Sauce) - kvalifood.com

Molho de pimenta is a Brazilian hot sauce made from fresh red peppers sauteed with onion and garlic, simmered in vinegar, blended smooth, and strained. Every Brazilian household has its own version. The pepper variety varies - malagueta, dedo-de-moca, cayenne, or bird’s eye - but the method is consistent. The sauce goes with grilled meats, feijoada, rice and beans, and virtually any savory Brazilian dish.

A Bahian preserved pepper oil variation and a fresh churrasco salsa (molho da companha) are included as brief alternatives at the end.

Ingredients

Makes ca. 250 ml

150 g fresh hot red peppers (malagueta, dedo-de-moca, cayenne, or bird’s eye), stems removed, roughly chopped
120 ml white wine vinegar
60 ml water
2 tbsp olive oil
1 small onion (~100 g), finely diced
2 cloves garlic (~10 g), minced
1 bay leaf
2 whole cloves (optional, for a spiced approach)
1 tsp salt
1/2 tsp sugar

Directions

Optional infusion step: combine the vinegar, water, bay leaf, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer 2 minutes. Strain out the solids and set the liquid aside. If skipping this step, use the vinegar and water directly in step 3.

Heat the olive oil in a saucepan over medium heat. Add the onion and cook 3-4 minutes until softened. Add the garlic and cook 1 minute more.

Add the chopped peppers, salt, sugar, and the vinegar-water (plain or infused). Add the bay leaf if you skipped the infusion. Bring to a simmer and cook 8-10 minutes, stirring occasionally, until the peppers are soft.

Remove the bay leaf. Transfer the contents to a blender and process until smooth.

Press through a fine-mesh sieve for a smooth, pourable sauce. Discard the solids.

Cool completely and transfer to a sterilized glass jar or bottle. Refrigerate.

Notes

Keeps up to 1 month refrigerated.
For milder sauce, remove seeds from half the peppers before cooking.
For a thicker, more intense sauce, reduce the vinegar to 80 ml and the water to 40 ml.
Straining is recommended for the classic smooth consistency, but an unstrained version works fine as a chunkier table sauce.

Preserved Pepper Oil (Bahian Variation)

Pack whole malagueta peppers (poked with a toothpick) into a sterilized jar with peeled garlic cloves and fresh ginger. Add 30 ml cachaca, then fill with a mix of olive oil and neutral oil. Seal and refrigerate 2 weeks minimum. Spoon the flavored oil over food.

Molho da Companha (Fresh Churrasco Salsa)

Finely chop 1 medium onion, 1 large tomato, and 1/2 green bell pepper. Combine with 1-6 minced hot peppers, 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp red wine vinegar, and 60 ml water. Season with salt and black pepper. Serve same day at room temperature alongside grilled meat.