Molho de Pimenta (Pepper sauce)

• 2 tablespoons fresh lime juice
• 1/2 small onion, peeled and minced
• 1 tablespoon hot red peppers preserved in vinegar
• 2 tablespoons olive oil

1. Place all ingredients except the olive oil in a small bowl or mortar.
2. Allow to macerate for 20 minutes or longer.
3. Just before serving, mash to a paste, and stir in the olive oil.

lime juice, onion, hot red peppers, olive oil

Taken from cooking.nytimes.com/recipes/12101 (may not work)