Molho de Pimenta (Pepper sauce)

By Nancy Harmon Jenkins

Total Time
25 minutes
Prep Time
25 minutes
Rating
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Featured in: COOKS ON THE MAP - This Month: Yara Roberts, Boston; Tropical Flavors And Brazilian Flair

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Ingredients

Yield:about ¼ cup
  • 2tablespoons fresh lime juice
  • ½small onion, peeled and minced
  • 1tablespoon hot red peppers preserved in vinegar
  • 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (0.5 servings)

524 calories; 54 grams fat; 7 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all ingredients except the olive oil in a small bowl or mortar. Allow to macerate for 20 minutes or longer. Just before serving, mash to a paste, and stir in the olive oil.

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