Molho de churrasco (brazilian barbecue sauce)

Yield: 4 cups

Measure 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

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

Similar recipes