Brazilian Hot Pepper & Lime Sauce

Name: Brazilian Hot Pepper & Lime Sauce
Ingredients: 16 pickled malagueta or cumari peppers*, lightly crushed with the side of a knife; 1 small yellow onion (about 4 ounces), very finely chopped; 6 cloves garlic, finely chopped; 2 scallions, white part only, finely chopped (about 2 tablespoons); ½ cup extra-virgin olive oil; 2 tablespoons distilled white vinegar; Juice of 4 or 5 large limes (about ½ cup); 2 teaspoons salt, or to taste

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I found this sauce in my friend Maricel Presilla’s book, Gran Cocina Latina: The Food of Latin America (Norton 2012) and include it here to accompany the feijoa

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Ingredients

16 pickled malagueta or cumari peppers*, lightly crushed with the side of a knife
1 small yellow onion (about 4 ounces), very finely chopped
6 cloves garlic, finely chopped
2 scallions, white part only, finely chopped (about 2 tablespoons)
½ cup extra-virgin olive oil
2 tablespoons distilled white vinegar
Juice of 4 or 5 large limes (about ½ cup)
2 teaspoons salt, or to taste