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An Portuguese hot sauce for different occasions

A hot sauce can always transform a meal into something new though some types of sauces were discovered about two hundred years ago. That may be the case of some Portuguese sauces as Portugal was the country that introduced spices in Europe due to its maritime travels in the 15th and 16th centuries throughout the world.

Sauces come in all tastes, textures and colors, and even if a hot sauce is genuinely portuguese there is always the opportunity to be inventive. So there is nothing wrong if you decide to be creative and change an ingredient here and there. For instance if you can’t find red chili peppers in your country, just replace it with something similar like cayenne pepper.

An Portuguese hot sauce for different occasions

A hot sauce lifts your cooking:

Portuguese Garlic Sauce (Molho de Alho)

Ingredients

2 cloves of garlic crushed, 2 table spoons of olive oil, black pepper and salt to taste, 350g (12 oz) of spinach.

Preparation

Chop spinach finely. Brush a pan with oil and slowly cook the spinach until soft. Add the garlic after a couple of minutes and stir the mixture to prevent sticking. Season with pepper and salt to taste. Serve with cooked pasta a parmesan cheese.

White sauce with cheese (Molho Branco com queijo)

Ingredients

1 table spoon of oil, 1 onion finely chopped, 1 table spoon of plain flour, 1 cup of milk, grounded pepper and salt to taste, 2 table spoons of grated cheese.

Preparation:

Brush pan with one tea spoon of oil and saute onion until soften. Stir in flour and cook for a few minutes. Add milk, a little at a time, stirring continuously until sauce is smooth. Cook for five to ten minutes, stirring occasionaly. Season with black pepper and salt and mix the cheese with all the mixture. Serve with cooked brocolli or cauliflower or baked pasta.

Portuguese Tomato Sauce (Molho de Tomate a Portugues)

Ingredients

6 large riped and chopped tomatos, 1/2 a cup of white wine or water, 1 table spoon of olive oil, 1 onion finely chopped, 1 table spoon of paprika, 1 crushed clove of garlic, 2 table spoons of chopped parsley, salt and pepper to taste, 1 bay leaf.

Preparation:

Place all ingredients in a small sauce pan and cook on medium heat for about fifteen minutes, stirring the mixture occasionally. Serve as a topping for potatos or pasta, rice or any other vegetable.