This delicious recipe is adapted from “Slow Cooker Revolution” by America’s Test Kitchen. The only changes I made were to add a little garlic and tweak the directions. The authors call it “Brazilian Hot Sauce,” or you could think of it as a salsa. I love it so much that I eat it more like a salad. It’s good anytime but is especially tasty with Brazilian Pork and Bean Stew. It’s really easy to make, and healthy, too! You can make it as hot or mild as you like by adjusting the jalapeño. 

Ingredients:

1 fresh jalapeño, red or green

1 clove garlic

1 onion

1 green bell pepper

2 large tomatoes

1 tablespoon minced cilantro (fresh coriander)

⅓ cup (160 ml) white wine vinegar

3 tablespoons extra virgin olive oil

½ teaspoon salt

Preparation:

1.) Remove the stem, seeds, and membranes from the jalapeño. If you want more heat, discard the seeds but keep some or all of the membranes. Roughly chop the tomatoes, onion, and bell pepper. 

2.) Place the jalapeño and garlic in the bowl of a food processor fitted with a metal blade. Process to a fine mince. 

3.) Add the onion, and pulse to dice. Transfer to a large bowl.

4.) Cut the bell pepper into large chunks, discarding the stem, seeds, and membranes. Pulse in the food processor to dice; transfer to the bowl. Repeat with tomatoes. 

5.) Add the remaining ingredients to the bowl and mix well. Let the molho sit for half an hour at room temperature to allow the flavors to meld. Or, make it ahead — up to 2 days — & let it meld in the fridge.