Brazilian Molho de Pimenta

Name: Brazilian Molho de Pimenta
Prep time: 15 min
Cuisine: Brazilian
Ingredients: Fresh malagueta peppers (or substitute bird's eye chiles) — 30; White vinegar — 200 ml (3/4 cup + 2 tbsp); Garlic cloves — 3; Onion, chopped — 1/2 small; Salt — 5 g (1 tsp); Lime juice — 15 ml (1 tbsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Fresh malagueta peppers (or substitute bird's eye chiles) — 30
White vinegar — 200 ml (3/4 cup + 2 tbsp)
Garlic cloves — 3
Onion, chopped — 1/2 small
Salt — 5 g (1 tsp)
Lime juice — 15 ml (1 tbsp)

Method

Wash peppers and pack whole (with a few pierced with a knife tip) into a sterilised jar along with garlic and onion.
Heat vinegar with salt until just simmering, then pour over the peppers to cover completely.
Seal the jar and let steep at room temperature for at least 1 week before using (or refrigerate for a faster-developing
but milder version).
For a blended version, combine peppers, vinegar, garlic and salt in a blender and process until smooth.
Stir in lime juice before serving, if using the blended version.

Cultural Background: A general category of Brazilian hot sauces, molho de pimenta varies widely by region, often built on malagueta peppers preserved in vinegar or cachaça, a staple table condiment across Brazilian churrascarias and home kitchens alike.

Tips: • The whole-pepper infused vinegar version develops flavour slowly over a week or more and can be topped up with fresh vinegar as it's used. • Piercing a few peppers helps release more heat and flavour into the vinegar without making the sauce as intensely hot as fully blending would.

Variations: • Use cachaça instead of vinegar for a traditional alcohol-based infusion in some regions. • Blend for a smoother, more pourable hot sauce rather than the traditional whole-pepper infusion.

Storage: Store at room temperature (infused version) up to 2 months, or refrigerate the blended version up to 1 month.

Reheating: Not applicable; used cold as a condiment. Nutrition (per serving) Approx. 5 kcal, 0.1 g protein, 0 g fat, 1 g carbohydrate per 15 ml serving. FAQs What is molho de pimenta traditionally served with? Churrasco (Brazilian barbecue), feijoada, and as a general table hot sauce throughout Brazilian cuisine. Can I use a different pepper if malagueta isn't available? Yes, bird's eye chiles or another small, hot fresh chile makes a reasonable substitute.

FAQs: What is molho de pimenta traditionally served with? Churrasco (Brazilian barbecue), feijoada, and as a general table hot sauce throughout Brazilian cuisine. Can I use a different pepper if malagueta isn't available? Yes, bird's eye chiles or another small, hot fresh chile makes a reasonable substitute.