Ingredients:

  • 1 cup Biquinho peppers (approximately 150g), stemmed and halved
  • ½ cup extra-virgin olive oil (120ml)
  • 1 tablespoon red wine vinegar (15ml)
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions:

  1. Rinse the Biquinho peppers under cold water and cut off the stems. Slice them in half lengthwise.
  2. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  3. Stir in Biquinho peppers, salt, pepper, and sugar (if using). Cook for 5-7 minutes until peppers soften.
  4. Remove from heat and let cool slightly. Transfer the mixture to a blender or use an immersion blender, adding red wine vinegar, and blend until smooth.
  5. Taste and adjust seasoning if necessary. Allow sauce to cool and transfer to a clean jar. Refrigerate for up to 2 weeks.