5 Preserved Malagueta peppers, minced (see note)
1 tsp Salt
1 small White onion, very finely chopped
1 Clove (large) garlic, minced
3 Limes, juice of
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MOLHO DE PIMENTA E LIMAO (Chile and Lime Sauce)
Place the malagueta peppers and salt in a mortar and crush them together with a pestle, or pulse to a thick paste in a food processor. Gradually add the onion and garlic and continue to mash or pulse into a paste. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve. Yield: about 1/2 cup.
Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely hot peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets.
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