Hi everyone,
I just joined the forum today. I have searched and can't see that anyone has posted this, so I thought I would. It's a kind of fresh salsa, I suppose, but in Bahia, Brazil they call it "Molho de Pimenta", or "Pepper Sauce". This is an authentic recipe, from years of watching various fabulous cooks in Bahia and making it myself. It's normally made using malagueta chillies, but piri-piri also work well. Use it on anything, but particularly cooked dishes like feijoada. Would probably work well with anything made from meat and/or beans.
It's made using a pestle and mortar. Note there is no garlic involved.
The thing about this sauce is... the ingredients look simple, but you won't get it right unless you actually do chop the onion very finely, use a half-ripe tomato, lime instead of lemon and so on. There's no sweetness at all, and the final flavour is a balance of all the ingredients as described here.
MOLHO DE PIMENTA
Crush about six to ten malagueta chillies with a pinch or two of salt. Add about half a small onion, very finely chopped. Add a tomato, finely chopped. The tomato should be half ripe - reddish/green and firm, not red and sweet and not green either. Crush the chillies, onion, salt and tomato together carefully using the pestle. Add some chopped fresh coriander leaves, to taste. Add the juice of one lime and a dessertspoon or so of good olive oil. Stir together thoroughly and use immediately or can be kept a few hours in the fridge.
I just joined the forum today. I have searched and can't see that anyone has posted this, so I thought I would. It's a kind of fresh salsa, I suppose, but in Bahia, Brazil they call it "Molho de Pimenta", or "Pepper Sauce". This is an authentic recipe, from years of watching various fabulous cooks in Bahia and making it myself. It's normally made using malagueta chillies, but piri-piri also work well. Use it on anything, but particularly cooked dishes like feijoada. Would probably work well with anything made from meat and/or beans.
It's made using a pestle and mortar. Note there is no garlic involved.
The thing about this sauce is... the ingredients look simple, but you won't get it right unless you actually do chop the onion very finely, use a half-ripe tomato, lime instead of lemon and so on. There's no sweetness at all, and the final flavour is a balance of all the ingredients as described here.
MOLHO DE PIMENTA
Crush about six to ten malagueta chillies with a pinch or two of salt. Add about half a small onion, very finely chopped. Add a tomato, finely chopped. The tomato should be half ripe - reddish/green and firm, not red and sweet and not green either. Crush the chillies, onion, salt and tomato together carefully using the pestle. Add some chopped fresh coriander leaves, to taste. Add the juice of one lime and a dessertspoon or so of good olive oil. Stir together thoroughly and use immediately or can be kept a few hours in the fridge.
