Malagueta Sauces (Brazilian pepper sauces): Here are four sauces from the Brazilian cuisine based on the malagueta pepper. My reference (apart from personal experience) is "Brazilian Cookery, Traditional and Modern", by Margarette de Andrade, published in English in Rio by A Casa Do Livro Eldorado, originally published by The Charles E. Tuttle Company (Rutland, Vermont and Tokyo). See notes in recipe "MOLHO DE ACARAJE (ACARAJE SAUCE)". MOLHO DE PIMENTA E LIMAO (PEPPER AND LEMON SAUCE): Used with anything and everything, especially fish. Pound the first five ingredients together (careful none of it splashes in your eyes!), then add the lime juice. Some water may be added. This sauce is used fresh and does not keep. Make it an hour before serving and keep it in the fridge. Real C-Hs may want to double or triple the quantities of peppers. John "Oh my God its 10:30" Moore, Melbourne, Australia email@example.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 269.2mg||7 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.4g|
|Protein 1.8g||3 %|
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Calories per serving: 67
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