This is the hot, tart, onion-y sauce that is traditionally served with Vegetarian Feijoada, the Brazilian national dish. Black beans can’t be feijoada without it.

Makes about 1 cup

 

BRAZILIAN HOT PEPPER AND LEMON SAUCE
Prep time: 
Total time: 
 
Makes about 1 cup Preparation time: 10 minutes Sitting time: at least 1 hour
Ingredients
  • 2 or 3 fresh chiles (such as malagueta, tabasco, or habanero), seeded and chopped, or 4 or 5 preserved chiles
  • 1 red onion, chopped (about 2 cups)
  • 1 garlic clove, pressed and minced
  • ½cup fresh lemon or lime juice
  • ½ teaspoon salt
Instructions
  1. In a blender or food processor, combine all the ingredients and puree just until a coarse sauce is produced.
  2. If using a blender, you may have to stop several times and scrape down the sides with a rubber spatula.
  3. To prepare by hand, mince the chiles, onions, and garlic and mix in the lemon juice and salt.
  4. Let the flavors meld for at least an hour at room temperature or for 3 hours refrigerated. Serve at room temperature.
  5. This sauce can be kept covered in the refrigerator for 3 days.
Notes
PER 2-OZ SERVING: 24 CALORIES, .7 G PROTEIN, 1 G FAT, 6.4 G CARBOHYDRATES, 0 G SATURATED FATTY ACIDS, 0 G POLYUNSATURATED FATTY ACIDS, 0 G MONOUNSATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 301 MG SODIUM, .9 G TOTAL DIETARY FIBER

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