Molho de Pimenta e Limo Chile and Lime Sauce

Ingredients

• 5 preserved malagueta peppers
• minced (see Note)
• 1 teaspoon salt
• 1 small white onion
• very finely chopped
• 1 large clove garlic
• minced
• Juice of 3 limes

Instructions

1. 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.
2. Gradually add the onion and garlic and continue to mash or pulse into a paste.
3. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce.
4. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve.
5. Yield: about 1/2 cup
6. Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking.
7. Extremely hot peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using.
8. They are available in some Latin American markets.