This sharp sauce, prepared by blending small hot peppers with garlic, lemon and olive oil, is the classic flavor identified with grilled chicken and shrimp in Portuguese cuisine. With its fiery and vibrant character, it is brushed over grilled dishes for serving.
Chop the hot peppers and garlic as finely as possible, or pulse coarsely in a food processor.
Add the lemon juice and olive oil and mix well.
Add the sweet paprika, thyme, and salt and mix, then rest the sauce for at least 15 minutes; serve brushed over grilled chicken or shrimp.
Allergen: in its basic form this sauce doesn't contain common allergens. Important: we recommend wearing gloves while chopping the chili peppers, as their juice can leave a lingering burning sensation on your hands. Caution: the heat level varies greatly depending on the type of pepper used, so start with a small amount and adjust to taste.
If you'll use the sauce for marinating, brushing it onto the meat and letting it sit for at least half an hour before grilling lets the hot pepper's aroma properly penetrate the meat; adding a fresh batch of sauce again before serving noticeably refreshes the flavor.
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