cooking · sauce

Molho de Pimenta para Feijoada

Name: Molho de Pimenta para Feijoada
Total time: 20 min
Yield: 4 servings
Ingredients: ⅓ piece green bell pepper, about 1/3 of a green bell pepper, finely diced; 1 clove garlic, grated on a microplane, can be grated with skin on; 1 piece pimenta dedo de moça, with seeds for more heat, or seedless for milder result; quantity can be adjusted to taste; 2 pieces pimenta de cheiro, also known as cambuci in some regions; finely diced; ½ piece onion, half an onion, finely diced; 1 handful parsley, generous handful, finely chopped; 1 handful cilantro, generous handful, finely chopped; salt, to taste, to taste; black pepper, to taste, to taste; olive oil, to taste, generous amount; 2 servings feijoada broth, approximately 2 small ladles of the feijoada cooking liquid; ½ piece lemon juice, half a small lemon

From a video by Leonardo Abreu · 6 min watch

A vibrant pepper sauce made with feijoada broth as its base, featuring fresh bell peppers, hot and aromatic peppers, garlic, onion, herbs, and a bright finish of lemon juice. This sauce is a signature accompaniment to feijoada, bringing color and complexity to the dish.

saucecondimentBraziliangluten-freedairy-free

Source video — Leonardo Abreu on YouTube

From the creator

Leonardo Abreu

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Watch the full video on YouTube ↗

Total time

~20 minutes

Hands-on

~20 minutes

Servings

~4 servings

Difficulty

Easy

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Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Servings

⅓ piece green bell pepper
1 clove garlic
1 piece pimenta dedo de moça
2 pieces pimenta de cheiro
½ piece onion
1 handful parsley
1 handful cilantro
salt, to taste
black pepper, to taste
olive oil, to taste
2 servings feijoada broth
½ piece lemon juice

Preparation

Step 1
Cut the green bell pepper into very small, fine dice. This is important because the pieces will be visible in the finished sauce and should be uniform and delicate.
Doneness — raw
Step 2
Grate the garlic clove on a microplane. You can grate it directly with the skin on; the skin will remain in your hand.
Step 3
Finely dice the pimenta de cheiro peppers. For the pimenta dedo de moça, add it whole with seeds for full heat, or remove seeds to control the spice level. Adjust the quantity based on your heat preference.
Step 4
Cut the onion in half and dice one half very finely. Add it to the bowl.
Step 5
Finely chop a generous handful of parsley and a generous handful of cilantro. Add them to the bowl.
Step 6
Season with salt and black pepper to taste. Add a generous amount of olive oil and mix everything together until well combined.
Step 7
Add approximately 2 small ladles of the feijoada cooking liquid (broth). This is the key secret of the sauce, bringing all the depth and complexity of the feijoada flavor.
Step 8
Finish with the juice of half a lemon. Mix everything together until smooth and well combined. Taste and adjust seasoning if needed. Serve alongside feijoada.

Notes

Pimenta de cheiro is also known as cambuci in some regions of Brazil and may be slightly hotter.
The amount of feijoada broth used is subjective and depends on how much sauce you want to make; the recipe provides a base proportion.
To control heat level, adjust the amount of seeds in the dedo de moça pepper or remove them entirely.
The garlic can be grated directly with its skin on using a microplane; the skin will stay in your hand.
All vegetables and herbs should be cut very finely so the pieces are visible and attractive in the finished sauce.
Cilantro is optional for those who dislike it, but used in the right quantity it adds a pleasant aroma to the sauce.