Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga)

• 1 teaspoon cumin seeds or 14 teaspoon cumin powder
• 6 garlic cloves, finely chopped
• 12 teaspoon coarse salt (to taste)
• 34 teaspoon fresh edible flowers (safflower flowers to be precise) or 34 teaspoon paprika or 34 teaspoon smoked paprika
• 1 -2 dash ground nutmeg (optional)
• 14 teaspoon ground black pepper
• 14 teaspoon sugar
• 1 teaspoon hot pepper paste, such as Recipe # 460621 # 460621 or 1 teaspoon hot chili sauce
• 3 tablespoons finely chopped parsley
• 1 tablespoon olive oil, leftover from frying fish if not too dark or 1 tablespoon fresh olive oil
• 14 cup water
• 34 wine vinegar

1. Using a mortar and pestle and blending well after each addition, combine the cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar.
2. Follow with the hot pepper paste (or hot chili sauce) and parsley.
3. Transfer to a bowl.
4. Stir in the water and vinegar and whisk in the olive oil.
5. To use, pour over the cooked fish or serve on the side.

cumin seeds, garlic, salt, edible flowers, ground nutmeg, ground black pepper, sugar, hot pepper, parsley, olive oil, water, vinegar

Taken from www.food.com/recipe/portuguese-vinegar-sauce-w-hot-pepper-paste-for-fish-molhanga-460645 (may not work)