The most famous pepper in Brazil, malagueta peppers are perhaps better known as the piri piri pepper in Europe. The malagueta pepper is green but turns a deep red as it ripens in the sun, and D'Horta mix together both colours for a prettier store-cupboard staple - malagueta misturada.
The malagueta pepper is used across Brazil, Portugal and Mozambique in hot sauces and marinades. The peppers pack a lot of heat in a small amount - measuring 60,000 to 100,000 on the scoville scale, with each chilli just 1-3 cm long. This tiny bottle contains at least 50+ chillies.
Blend a few malagueta peppers together with raw garlic, onion, sugar and vinegar to make your own piri piri sauce. Use to marinade a rack of lamb, steak or butterflied chicken breast, and serve with Brazilian farofa for a classic Brazilian dish. If cooking on the BBQ baste with a little honey to balance the fiery heat.
Ingredients: Malagueta peppers, salt, vinegar.