Molho Cru

Molho Cru Recipe | Vegetarian Food from Angola | Ingredients: garlic, green onions, parsley, cumin, salt, vinegar, water

Region / culture: Angola | Preparation time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Molho Cru is a traditional Portuguese sauce that is commonly served over fish or seafood. This flavorful sauce is made with a combination of garlic, green onions, parsley, cumin, salt, vinegar, and water. It is easy to prepare and adds a burst of fresh flavors to any dish.

History

Molho Cru has been a staple in Portuguese cuisine for centuries. The name "Molho Cru" translates to "raw sauce" in English, referring to the fact that the ingredients are not cooked before being combined. This sauce is often served as a condiment alongside grilled fish or seafood dishes.

Ingredients

2 cloves of garlic, crushed
0.5 cup of green onions, including tops, snipped
4 tbsp of parsley, finely chopped
1 tsp of ground cumin
0.25 tsp of salt
4 tbsp of vinegar
4 tbsp of water

How to prepare

Combine all the ingredients together and grind or process them until they form a smooth paste.
Chill the paste.
Serve the paste over fish or any other seafood.

Variations

Add a squeeze of lemon juice for a citrusy twist.
Mix in chopped cilantro or mint for a different flavor profile.
Substitute white wine vinegar for a tangier taste.

Cooking Tips & Tricks

Be sure to finely chop the parsley and green onions to ensure a smooth consistency in the sauce.

- Adjust the amount of garlic and cumin to suit your personal taste preferences.

- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Serving Suggestions

Serve Molho Cru over grilled fish, shrimp, or scallops. It also pairs well with roasted vegetables or as a dipping sauce for crusty bread.

Cooking Techniques

Molho Cru is a raw sauce, so no cooking is required. Simply combine the ingredients and chill before serving.

Ingredient Substitutions

If you don't have green onions, you can use regular onions or shallots as a substitute. You can also use lemon juice instead of vinegar for a different flavor.

Make Ahead Tips

Molho Cru can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.

Presentation Ideas

Serve Molho Cru in a small bowl or ramekin alongside your main dish. Garnish with a sprig of parsley or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Molho Cru pairs well with a variety of seafood dishes, such as grilled salmon, seared tuna, or baked cod. It also complements grilled vegetables or a fresh salad.

Storage and Reheating Instructions

Store any leftover Molho Cru in an airtight container in the refrigerator. To reheat, simply let the sauce come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Molho Cru contains approximately 20 calories.

Carbohydrates

Each serving of Molho Cru contains approximately 3 grams of carbohydrates.

Fats

Each serving of Molho Cru contains approximately 0 grams of fats.

Proteins

Each serving of Molho Cru contains approximately 0 grams of proteins.

Vitamins and minerals

Molho Cru is a good source of Vitamin C, Vitamin K, and Vitamin A.

Alergens

Molho Cru is gluten-free and dairy-free. However, it contains garlic, which may be an allergen for some individuals.

Summary

Molho Cru is a low-calorie, flavorful sauce that is rich in vitamins and minerals. It is a healthy addition to any seafood dish.

Summary

Molho Cru is a versatile and flavorful sauce that adds a burst of fresh flavors to any seafood dish. With its simple ingredients and easy preparation, this Portuguese sauce is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. I was visiting my friend Maria in Portugal, and she invited me over for dinner. As soon as I walked into her kitchen, I was greeted by the most amazing aroma. Maria was standing over a pot, stirring a vibrant green sauce that looked absolutely delicious.

"What are you making?" I asked, my mouth watering.

"It's Molho Cru," Maria replied, a smile spreading across her face. "It's a traditional Portuguese sauce that's perfect for drizzling over grilled fish or roasted vegetables. Would you like to learn how to make it?"

I eagerly accepted her offer and watched as she guided me through the process. She explained that Molho Cru is a simple sauce made with fresh herbs, garlic, olive oil, and vinegar. The key is to use the best quality ingredients you can find, as they really make a difference in the final flavor.

As we worked together, Maria shared the story of how she learned to make Molho Cru from her own grandmother. She told me about the long summer days spent in the kitchen, watching her grandmother chop and blend the ingredients with such skill and precision. Maria's eyes lit up as she reminisced about the rich family history that was woven into each batch of sauce.

After we finished making the Molho Cru, Maria poured some into a small bowl and handed it to me. I dipped my finger in and tasted it, savoring the bright, tangy flavors that danced on my tongue. It was like nothing I had ever tried before, and I knew I had to learn how to make it for myself.

When I returned home from my trip, I immediately set out to recreate Maria's Molho Cru. I gathered the freshest herbs I could find from my garden, minced the garlic with care, and blended everything together with a generous pour of olive oil and a splash of vinegar. As the sauce came together, I felt a sense of pride and satisfaction wash over me. I had successfully recreated a taste of Portugal in my own kitchen.

Over the years, I continued to make Molho Cru for my family and friends, each time adding my own little twist to the recipe. I experimented with different herbs and spices, adjusting the ratios to suit my taste preferences. And with each batch, I felt a connection to Maria and her grandmother, as if their spirit was guiding me through the process.

As I shared my Molho Cru with others, I began to receive requests for the recipe. Friends would ask me how I made it, wanting to recreate the magic in their own kitchens. I was more than happy to share the recipe, passing on the tradition that had been passed down to me.

And so, the story of Molho Cru continued to unfold, traveling from Portugal to my kitchen and now to the kitchens of those who had tasted its deliciousness. It was a recipe that transcended borders and brought people together, a testament to the power of food to create connections and memories.

As I look back on my journey with Molho Cru, I am grateful for the opportunity to learn from Maria and her grandmother. Their generosity in sharing their recipe inspired me to do the same, spreading the joy of this traditional Portuguese sauce far and wide. And as I continue to cook and create in my kitchen, I know that the spirit of Molho Cru will always be with me, guiding me as I pass on the tradition to future generations.