Malagueta Pepper, Tomato and Coconut Sauce

By , December 10, 2010
(Molho de Pimienta Malagueta, Tomate e Coco)
Yield 8 portions


  • 1¼ tsp. Fresh green malagueta peppers
  • 1 Tbsp.  Red wine vinegar
  • 3 Tbsp. Dendê oil, (good quality)
  • ¾ lb. Yellow onion, minced
  • 2 tsp. Fresh ginger, grated
  • 1 cup Tomatoes, chopped
  • ½ cup Coconut milk
  • Salt to taste


  1. If using fresh malagueta peppers, remove the stems and steep the peppers in vinegar for 24 hours.
  2. In a small skillet, heat the oil over low heat, add the onion, and sauté until it is translucent (about 5 minutes).
  3. Drain the peppers and add them to the pan, stirring from time to time until they become limp and mushy.
  4. Add tomatoes and coconut milk and cook for about 15 minutes.
  5. Add the ginger and cook for another minute.
  6. Add the salt and stir, pressing down on the mixture with a wooden spoon.
  7. Cool and cover.
Published under : Brazilian Recipes | Tagged with : , , , ,
Join the conversation...

WP Twitter Auto Publish Powered By :