Follow these steps for perfect results
Habanero Peppers
stemmed and deseeded
Garlic Cloves
Lemon Juice
Sea Salt
to taste
Dried Oregano
Olive Oil
Combine stemmed and deseeded habanero peppers, garlic cloves, lemon juice, sea salt, and dried oregano in a grinder.
Grind the ingredients into a smooth paste.
Alternatively, use a mortar and pestle, starting with the chillies and garlic.
Grind the chillies and garlic into a smooth paste using the mortar and pestle.
Add the dried oregano and grind for another minute.
Add the remaining ingredients (lemon juice, salt, olive oil) and mix thoroughly.
Refrigerate the marinade to infuse flavors, or use immediately.
Rub the marinade onto meat.
Marinate in a bowl for at least 30 minutes, or overnight for best results, before cooking.
Expert advice for the best results
Adjust the number of habanero peppers to control the spiciness level.
For a smoother sauce, strain after grinding.
Use fresh, high-quality ingredients for the best flavor.
Everything you need to know before you start
5 minutes
Can be made several days in advance and stored in the refrigerator.
Serve in a small dish alongside grilled meats or vegetables.
Serve with grilled chicken or fish.
Use as a marinade for shrimp skewers.
Drizzle over roasted vegetables.
A light lager helps to cool down the palate after the spicy sauce.
Crisp and slightly effervescent, complements the flavors.
Discover the story behind this recipe
A staple in Portuguese cuisine, often used to add heat and flavor to various dishes.
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