Small Bowl of Red Pepper Sauce / Dip
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Red Pepper Sauce / Dip


Brazil   -   Molho de Pimenta
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 cups
**
40 min
Yes		 A fabulously tasty dip or sauce with endless uses, it's chili heat is very low, so it can be enjoyed by just about anyone.

18
2
5
2
1/2
1/2
1
1
1
oz

oz
cl
c
c
t
t
t

Bell Pepper red
Red Chili, fresh (1)  
Onion
Garlic
Olive Oil, ExtV
Wine Vinegar, white  
Salt
Sugar
Bay Leaf

Make   -   (40 min - all hand chopped)
  1. Cap and core BELL PEPPERS. Chop medium. Cap RED CHILIS and chop medium. Chop ONION medium. Crush GARLIC. Place all into a Food Processor, Mixie, or Blender. Run until smooth.
  2. Add Oil, Vinegar, Salt and Sugar to the mix and process a little longer.
  3. Place All Items, including Bay Leaf into a sauce pan. Hold at a fast simmer, stirring now and then, until the sauce thickens to how you want it. It should still be easily pourable,
  4. Refrigerated in a sealed container, this Sauce will keep for about 2 weeks.
NOTES:

  1. Red Chili:

      Lacking Malagueta Chilis, I use 2 Red Thai Chilis. This gives the sauce a light chili heat, but if you or your guests are very chili adverse, use one, so the heat is barely noticeable.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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