Best 4 Molho De Pimenta Pepper Sauce Recipes

Welcome to the realm of delectable flavors and piquant offerings, where we embark on a journey to discover the art of crafting the perfect "molho de pimenta" pepper sauce. Let your taste buds prepare for a sensational ride as we delve into the secrets of this fiery condiment, exploring diverse recipes and techniques to create an explosion of flavors that will transform your culinary creations into extraordinary experiences. Get ready to ignite your senses as we guide you through the intricacies of selecting the finest peppers, blending them with aromatic spices, herbs, and vinegars, and mastering the art of achieving the right balance between heat and flavor. Whether you prefer a mild kick or a tongue-tingling inferno, this article will provide you with the knowledge and inspiration to create your own signature "molho de pimenta" that will leave an unforgettable mark on your taste buds and captivate your dinner guests.

Here are our top 4 tried and tested recipes!

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Molho de Piri-Piri Portuguese Hot Red Pepper Sauce image

Provided by Food Network

Categories main-dish

Yield about 1 1/2 cups

Number Of Ingredients 4

Ingredients

2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar

Steps:

Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

MOLHO DE PIMENTA E LIMO CHILE AND LIME SAUCE

Molho de Pimenta e Limo Chile and Lime Sauce image

Provided by Food Network

Yield 1/2 cup

Number Of Ingredients 5

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

Steps:

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.

MOLHO DE PIMENTA E LIMAO (LEMON PEPPER SAUCE)

Molho De Pimenta E Limao (Lemon Pepper Sauce) image

Make and share this Molho De Pimenta E Limao (Lemon Pepper Sauce) recipe from Food.com.

Provided by Michelle_My_Belle

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 4

Ingredients

4 bottled tabasco peppers (drained and finely chopped)
1/2 cup onion (finely chopped)
1/4 teaspoon garlic (finely chopped)
1/2 cup lemon juice

Steps:

In small bowl combine all ingredients; mix well.
Let sit uncovered at room temperature for one hour, or covered in fridge for up to four hours before serving.

Nutrition Facts : Calories 65.1, Fat 0.1, Sodium 3.7, Carbohydrate 18.9, Fiber 1.6, Sugar 6.4, Protein 1.2

MOLHO DE PIMENTA (PEPPER SAUCE)

Molho de Pimenta (Pepper sauce) image

Provided by Nancy Harmon Jenkins

Categories condiments, dips and spreads

Time 25m

Yield about 1/4 cup

Number Of Ingredients 4

Ingredients

2 tablespoons fresh lime juice
1/2 small onion, peeled and minced
1 tablespoon hot red peppers preserved in vinegar
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 54 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 5 grams

Tips:

Choose the right peppers: Different peppers have different heat levels and flavors. For a milder sauce, use bell peppers or poblanos. For a spicier sauce, use cayenne peppers, habaneros, or scotch bonnets.
Roast the peppers: Roasting the peppers before blending them will give the sauce a smoky and caramelized flavor.
Use fresh ingredients: Fresh peppers, garlic, and onions will give the sauce the best flavor.
Add other ingredients to taste: You can add other ingredients to the sauce to customize it to your liking. Some popular additions include tomatoes, carrots, celery, and spices.
Simmer the sauce: Simmering the sauce for a while will help the flavors to meld together and develop.
Store the sauce properly: Pepper sauce can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Conclusion:

Pepper sauce is a versatile condiment that can be used to add flavor and heat to a variety of dishes. It can be used as a marinade, dipping sauce, or cooking sauce. With so many different recipes to choose from, there's sure to be a pepper sauce that everyone will enjoy.