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Wednesday 4 May 2011

Pimenta (some like it really hot)

Everywhere that sells food (and that really dosen´t rule many places out) has Molho de Pimenta (chilli sauce) - its perfectly normal to splatter it all over everything. Dip stuff in it, add it to your soup or gravy - just don´t accidentally feed it to a one-year-old.... Nah... Nobody could possibly be that stupid.

It comes in approximately a million varieties, and the most serious is the homemade stuff that is quite simply oil with chillies left in it for about a decade. That stuff is a bit unpredictable, so take care - you might want to drop a bit on the table first to see if it burns a hole.

Now - those of you who have braved such madness as Dave´s insanity sauce (famous for ruining sphinkters the world over) might not want to bother with the milder ones that use vinager instead of oil, but most people, I imagine, would find these ones bearable - maybe even pleasurable.

They even have a couple to choose from in the School canteen. Does that mean its educational? - Best not miss out just in case.

But maybe put the bog roll in the fridge, just to be on the safe side.

Here´s a few I tried earlier

A home brewed deadly one.

A factory made one. For wusses to pretend they´re tough

This gave me blurred vision. If a wuss got hold of this, I wouldn´t fancy much for their chances.




1 comment:

  1. The Home brew is hardcore! My husband's family brings it for us from the Northeast of Brazil sometimes. It'll burn your chest hair off (or put some on if you don't have any!)

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