For the basic sauce, remove the stems from the chilies (do not remove the seeds!). Chilies with the garlic cloves in a screw jar form, cover with oil, add vinegar and brandy.
Leave to infuse for a few weeks, then the basic sauce is ready to use. For the hot sauce, chop all the ingredients, add as much basic sauce as desired, season with vinegar and salt and pour on enough oil.
In Brazil, the sauce is served with a variety of dishes, including feijoada.
use.
Related Recipes:
Pork Belly with Chocolate Chili GlazePreheat the oven to 190 degrees. Put the garlic cloves in a gratin dish, drizzle with oil and bake for 10-15...
Turbot with Asparagus Spears in Fennel OilLeaf salad and garden herbs dominate in this fine dish: The asparagus spears are flavored with fennel herb...
Spicy Pickled GarlicBring the vinegar to a boil with the same mass of peppercorns, bay leaf, water, salt and sugar. Add the garlic...
Shortbread, Basic RecipesTry this delicious cake recipe: (*) powdered sugar: not powdered sugar, but granulated sugar, very finely...
Red Wine Garlic VinegarFor the red wine garlic vinegar, first let the kitchen herbs dry slightly for 1-2 days. Then peel the garlic...
Salad of Dandelion with Roasted Goat CheeseCut the goat cheese into finger-thick slices. Season with pepper and coat in bread crumbs. Roast in a frying...
Raspberry VinegarSort out the raspberries. (You should not wash them!) Put the berries with the apple cider vinegar in a...
Chili Turkey Escalope on ArugulaGarlic paste: remove the skin from the cloves of a garlic bulb, cut into coarse pieces, place in a blender jar...
Kheema Matar – Minced Lamb with PeasChop the ginger, onion, garlic and two chilies. Heat the oil in a frying pan at medium temperature and brown...
Spicy Strudel Turkish StuffedPrepare strudel dough as in the basic recipe. Cut lamb into narrow strips. Cut spring onions into rolls and...