MOLHO DE PIRIPIRI (MOZAMBICAN HOT SAUCE)

 

Use this sauce to enhance fish, shellfish, meat, and vegetables. It can be stored in the refrigerator for up to 2 months.

 

4 whole hot chilli peppers

1 teaspoon salt

5 garlic cloves

juice of 2 lemons (6 tablespoons)

1 cup olive oil or butter

 

Was the chilli peppers, remove stems, slice in half, and remove the seeds. Cut peppers into small pieces and place in a food processor. Add the salt, garlic, and lemon juice. Place in a flask or jar and add the olive oil. Mix well.

Cook’s notes:

·                For Marinade: Combine all processed ingredients except oil in a bowl with meat or seafood. Marinate for at least 4 hours.

·                For Basting: Combine all processed ingredients and oil, brush meat or seafood while grilling. If using to baste chicken, substitute coconut milk for the lemon juice.

·                Table Sauce for Cooked Meat or Seafood: Combine all processed ingredients in a small pot and heat on low for 5 minutes.

 

Makes 1 cup.

 

country : Mozambique

course : sauce

 

source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton