The Brazilian sauce for meats, lamb, or fish is spicy.
Makes about 3/4 cup (180 ml)
3 ounces (90 g) red chiles
6 organic garlic coves, chopped
3 Tbs. (45 ml) Japanese rice wine
2 Tbs. (30 ml) red wine vinegar
1 tsp. (5 g) toasted cumin seeds
1/2 tsp. (2,5 g) dried oregano
1/4 cup (60 ml) olive oil
1. Blend all the ingredients in a food processor.
2. Refrigerate up to a week.
