1 1/2 tablespoons fresh malagueta peppers
3/4 cup finely chopped onion
2 cloves garlic, minced
3/4 cup finely chopped green bell pepper
6 tablespoons butter
4 cups canned tomatoes
3/4 cup red wine vinegar
2 tablespoons cornstarch
3/4 cup cold chicken broth
1 teaspoon paprika
1 teaspoon salt
black peppercorns, freshly ground
1 1/2 tablespoons fresh malagueta peppers
3/4 cup finely chopped onion
2 cloves garlic, minced
3/4 cup finely chopped green bell pepper
6 tablespoons butter
4 cups canned tomatoes
3/4 cup red wine vinegar
2 tablespoons cornstarch
3/4 cup cold chicken broth
1 teaspoon paprika
1 teaspoon salt
black peppercorns, freshly ground
Sauté the onion, garlic, and green bell pepper in butter for 5 minutes
Add the fresh malagueta peppers, canned tomatoes, red wine vinegar, salt, and black pepper
Mix the cornstarch with cold chicken broth and whisk into the sauce with the malagueta
Bring to a boil, reduce heat, and simmer until thickened, stirring constantly
Cover and let cook over low heat for 10 minutes
Serve with hot dogs, ham, pork or pork chops
The sauce can be stored in the refrigerator and kept covered for at least one week
For six servings.
