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molho de churrasco (brazilian barbecue sauce)

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 eaches Dried Malagueta chiles; seeds and stems removed, crushed -OR-

  2. 8 eaches Piquin or Thai chiles

  3. 3 cups Vinegar

  4. 1 teaspoon Salt

  5. 1 tablespoon Sugar

  6. 2 cloves Garlic; crushed

  7. 1 small Onion; minced

  8. 2 tablespoons Italian parsley; minced

  9. 1 teaspoon Rosemary; crushed

  10. 2 teaspoons Fresh basil leaves; minced

  11. 2 teaspoons Fresh thyme leaves; minced

  12. 2 teaspoons Fresh marjoram or oregano leaves; minced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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

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