Making Brazilian Hot Sauce with the Malagueta Pepper
There has been a growing interest in hot sauces from other countries and the Brazilian Hot Sauce is one of them. Before we get into the actual hot sauce recipe and info, let take a moment to learn about the specific chili pepper that is used most of the time in those regions.
The Malagueta pepper is a chili pepper used in Brazil, Portugal and Mozambique. It is heavily used in Brazil and it apparently gets its name from the unrelated Melegueta pepper from West Africa, which is actually a spice, not a chili pepper. The Malagueta pepper is a small, tapered pepper that turns red as it matures. It has a range of 60,000 to 100,000 units on the Scoville scale, which is close to the heat of the Tabasco pepper.
You can find 2 different types of this pepper and 2 different names too: the smaller ones are called malaguetinha in Brazil and piri piri in Portugal and Mozambique, and the larger ones are called malaguetão in Brazil and malagueta in Portugal. This is the same pepper, just harvested at different times in the growing cycle.
This pepper is used to season many regional dishes and sauces in Brazil and Mozambique. In Portugal, it is mainly used to season poultry dishes. For those of you that have access to the Malagueta pepper, here is a hot sauce recipe that is unique and spicy hot.
Brazilian Hot Sauce Recipe
2 large eggs, hard boiled, shells removed and chopped
1/4 cup olive oil or vegetable oil
1 large onion, finely chopped
1 large Malagueta Chile Pepper, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups dried bread crumbs
In a large skillet, heat up your oil and toss in the finely chopped onion until translucent and browned. Toss in the chopped hard boiled eggs and simmer for 30-40 seconds. (all of this should be done over medium heat). Toss in the Malagueta Chile Pepper, salt, ground black pepper and the bread crumbs. Simmer over low heat for 3 minutes. Your new freshly made Brazilian Hot Sauce is now ready for use once cooled.
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