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County Hot Sauce / Molho da Companha |
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Print this Recipe VIETNAM Makes about 2 cups This salsa-like hot sauce turns up wherever Brazilians grill meats. The chile of choice is a pepper called pimenta malagueta, the strength of whose fiery bite is inversely proportional to its tiny dimensions. Pimenta malagueta come packed in vinegar in bottles at Brazilian markets. Other possibilities for chiles include Thai or bird peppers, serrano or jalapeño chiles, or even hot red pepper flakes; the number of chiles to use is up to you. The traditional way to eat grilled meats in Brazil is to spoon this sauce on top, then sprinkle the meat with farofa. 1 onion, medium, finely chopped 1 tomato, large, fresh, ripe, finely chopped 1/2 green bell pepper, stemmed, seeded, and finely chopped 1 to 6 pimenta malaqueta or other hot red chiles, minced 1/4 cup water 3 tablespoons olive oil, extra-virgin 2 tablespoons lime juice, fresh 1 tablespoon red wine vinegar, or more to taste Salt and freshly ground black pepper, to taste Combine the onion, tomato, bell pepper, chile, water, oil, lime juice, and 1 tablespoon vinegar in a small nonreactive bowl and stir to mix. Taste for seasoning, adding salt and black pepper and more vinegar, if necessary; the sauce should be highly seasoned. Serve immediately or at least the same day you make it; serve at room temperature. Makes about 2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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