Molho De Pimenta Pepper Sauce Recipes

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 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 (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

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 PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)

Molho De Piri-Piri (Portuguese Peri-Peri Marinade Sauce) image

This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.

Provided by AaliyahsAaronsMum

Categories < 15 Mins

Time 2m

Yield 1/4 cup, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -5 fresh red habanero peppers (stemmed and deseeded)
2 -3 garlic cloves
4 tablespoons lemon juice or 4 tablespoons lime juice
1 teaspoon sea salt (to taste)
1 teaspoon dried oregano
4 -5 tablespoons olive oil

Steps:

If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
Then add in the dried oregano and grind it in for another minute.
Add in the rest of the ingredients and give it a thorough mix.
You may leave the marinade refrigerated to infuse or use it up straight away.
Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.

TOMATO-PEPPER SAUCE

Tomato-Pepper Sauce image

Serve this peppery tomato sauce with our Spinach Roulade.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1 quart

Number Of Ingredients 11

Ingredients

4 red bell peppers
1 tablespoon extra-virgin olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes
One 28-ounce can crushed tomatoes
One 6-ounce can tomato sauce
One 14 1/2-ounce can low-sodium chicken stock
3 sprigs oregano
Coarse salt, to taste
Pinch of freshly ground black pepper

Steps:

Place peppers directly over a gas-stove burner on high heat. As each section turns puffy and black, turn with tongs to prevent overcooking. (Or place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover with plastic wrap. Let sweat until cool enough to handle, about 15 minutes. Transfer to work surface. Peel off blackened skin; discard. Halve; discard seeds. Roughly chop flesh; set aside.
Heat oil in a large saucepan over medium-low heat. Add onion, garlic, and pepper flakes. Cook until onion is tender, about 8 minutes. Add tomatoes, tomato sauce, stock, oregano, and peppers. Bring to a gentle simmer; cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper; serve. The sauce can be made ahead and refrigerated for up to 2 days, or frozen up to 1 month.

Nutrition Facts : Calories 92 g, Fat 3 g, Fiber 4 g, Protein 3 g, Sodium 703 g

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