This hot sauce from Pernambuco is commonly served in a small dish at
Brazilian meals to spice up such dishes as feijoada and seafood stews.
It features the malagueta pepper, that close relative of the tabasco
pepper. Variation: Make a paste by pureeing the peppers, garlic, onion,
and salt in a blender. Add the lemon or lime juice and stir well.
6 fresh malagueta chiles, or substitute piquins, seeds and stems
1 clove garlic, minced
1 medium onion, minced
1/2 teaspoon salt
1/2 cup lemon or lime juice
Combine all ingredients and allow to sit at room temperature for 2 hours
to blend all the flavors.