📝 About This Recipe
In Brazil, no meal is truly complete without a jar of vibrant, house-made Molho de Pimenta sitting proudly in the center of the table. This authentic recipe captures the fiery spirit of the tropics, balancing the intense heat of Malagueta or Dedo-de-Moça peppers with the brightness of lime and the aromatic depth of fresh herbs. It is a versatile, vinegar-based condiment that doesn't just add heat, but elevates the underlying flavors of everything from street-food pastéis to the iconic Feijoada.
🥗 Ingredients
The Pepper Base
- 150 grams Dedo-de-Moça peppers (stems removed; seeds left in for heat or removed for mildness)
- 5-10 pieces Malagueta peppers (optional, for authentic 'Bahian' level heat)
Aromatics & Vegetables
- 1/2 Red onion (roughly chopped)
- 4 pieces Garlic cloves (peeled and smashed)
- 1 inch piece Fresh ginger (peeled and sliced)
- 1/4 cup Red bell pepper (chopped, to add body and sweetness)
The Liquid Gold
- 1 cup White cane vinegar (or apple cider vinegar for a fruitier profile)
- 1/4 cup Extra virgin olive oil (high quality)
- 2 tablespoons Fresh lime juice (from about 1 large lime)
- 1 tablespoon Cachaça (optional; acts as a preservative and adds a traditional Brazilian kick)
Seasoning & Herbs
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1 piece Bay leaf (keep whole for the jar)
- 2 tablespoons Fresh cilantro or parsley (finely chopped)
- 1/2 teaspoon Whole black peppercorns (for the infusion)
👨🍳 Instructions
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1
Thoroughly wash the peppers and pat them completely dry with a paper towel. Ensure no moisture remains, as this helps prevent spoilage.
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2
Wearing gloves (highly recommended!), remove the green stems from the peppers. If you prefer a milder sauce, slice them lengthwise and scrape out the seeds and white membranes.
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3
In a small skillet over medium heat, lightly toast the garlic cloves and red onion for 3-4 minutes until they are fragrant and show slight charred spots. This adds a smoky depth.
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4
In a blender or food processor, combine the peppers, toasted garlic, onion, ginger, and red bell pepper.
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5
Pour in the vinegar, lime juice, and cachaça. Add the salt and sugar.
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6
Pulse the mixture. For a 'rustic' chunky sauce, pulse 5-6 times. For a smooth, restaurant-style sauce, blend on high for 1 minute.
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7
With the blender on low speed, slowly drizzle in the olive oil to create a light emulsion that gives the sauce a silky mouthfeel.
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8
Taste the sauce using a clean spoon. Add more salt or lime juice if needed to achieve a sharp, bright balance.
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9
Sterilize a glass jar by boiling it in water for 10 minutes or running it through a high-heat dishwasher cycle.
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10
Place the whole bay leaf and black peppercorns at the bottom of the sterilized jar.
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11
Pour the blended sauce into the jar, leaving about half an inch of headspace at the top.
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12
Stir in the chopped cilantro or parsley manually to keep the green flecks visible and fresh.
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13
Seal the jar tightly and store in the refrigerator. For the best flavor, let it 'mature' for at least 24-48 hours before the first use.
💡 Chef's Tips
Always wear gloves when handling hot peppers to avoid 'chili burn' on your skin or eyes. If the sauce is too acidic, add another pinch of sugar or a teaspoon of honey to mellow it out. For a longer shelf life, ensure all utensils and jars are bone-dry before use; moisture is the enemy of preservation. You can substitute Dedo-de-Moça with Red Fresno or Holland chilies if you are outside of Brazil. If you want a truly fermented flavor, leave the vinegar out for the first 2 days and let the peppers sit in salt, then add the liquids and blend.
🍽️ Serving Suggestions
Drizzle generously over a warm bowl of Feijoada (black bean stew) and rice. Serve as a dip for crispy Pão de Queijo (Brazilian cheese bread). Add a teaspoon to the filling of your Empadas or Pastéis for an extra kick. Use it as a marinade for grilled chicken or shrimp skewers (Churrasco style). Pairs beautifully with a cold Caipirinha to contrast the heat with citrus sweetness.