Molho de Pimenta (Pepper sauce)

By Nancy Harmon Jenkins

Published September 25, 1990

Total Time
25 minutes
Prep Time
25 minutes
Rating
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Featured in: COOKS ON THE MAP - This Month: Yara Roberts, Boston; Tropical Flavors And Brazilian Flair

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Ingredients

Yield:about ¼ cup

  • 2 tablespoons fresh lime juice

  • ½ small onion, peeled and minced

  • 1 tablespoon hot red peppers preserved in vinegar

  • 2 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 526 calories; 39 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 54 grams fat; 2 grams fiber; 6 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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