Spicy malagueta marinade

Spicy malagueta marinade

By
From
Cabana The Cookbook
Makes
275 ml
Photographer
Martin Poole

This is Cabana’s signature marinade and is used in our spicy malagueta chicken and jumbo prawns. The seeds are usually left in the chillies for heat, but you could remove them if you prefer a milder flavour.

Ingredients

Quantity Ingredient
70g small red chillies
5 garlic cloves, lightly crushed
70ml light olive or sunflower oil
2 tablespoons lemon juice
2 1/2 teaspoons tomato puree
2 1/2 teaspoons caster sugar
1/2 teaspoon dried chilli flakes
1 heaped tablespoon sweet paprika
2 teaspoons sea salt
pinch dried oregano

Method

  1. Preheat the oven to 180°C. Split the chillies lengthways and place them in a small roasting tray with the garlic and olive oil. Roast for 10 minutes. Leave to cool for a few minutes, then put the chillies, garlic and oil in a small food processor or blender and add the rest of the ingredients. Blend to a smooth purée. Transfer to a clean jar, seal and keep refrigerated for up to a week.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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