Molho de churrasco (brazilian barbecue sauce)
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Dried Malagueta chiles; seeds and stems removed, crushed -OR- |
| 8 | eaches | Piquin or Thai chiles |
| 3 | cups | Vinegar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | cloves | Garlic; crushed |
| 1 | small | Onion; minced |
| 2 | tablespoons | Italian parsley; minced |
| 1 | teaspoon | Rosemary; crushed |
| 2 | teaspoons | Fresh basil leaves; minced |
| 2 | teaspoons | Fresh thyme leaves; minced |
| 2 | teaspoons | Fresh marjoram or oregano leaves; minced |
Directions
Combine all ingredients in a glass jar, cover, and shake well. Let stand for at least 2 hours to blend the flavors. Store in a refrigerator until ready to use.
Authors' heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95