This tangy sauce is made by blending small hot peppers with garlic, lemon, and olive oil. A Portuguese classic often paired with grilled chicken and shrimp, it is served brushed over grilled foods for a bright, fiery finish.
Finely chop the hot peppers and garlic, or pulse them coarsely in a food processor.
Add the lemon juice and olive oil and mix well.
Stir in the sweet paprika, thyme, and salt. Let the sauce rest for at least 15 minutes, then brush it over grilled chicken or shrimp to serve.
In its basic form, this sauce contains no common allergens. Wear gloves when chopping the hot peppers; their juice can leave a burning sensation on your hands for a long time. Heat levels vary widely by pepper variety, so start with a small amount and add more to taste.
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