For the discerning people who like some spice, not caustic, but flavourful.
Piri-Piri sauce, common in Portugal and found in many places with local Portuguese communities, is wonderful.
Wiki knows it : http://en.wikipedia.org/wiki/Peri-peri
For us far from there, the memories, a supermarket bottle, or maybe even homemade?
https://easyportugueserecipes.com/portuguese-homemade-hot-sauce-piri-piri/
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@design_RG I wonder if the mexican sauces arent a close relative. They have a red and green sauce that is similar to how these two are described. Red is made with some sort of pepper, and a bit spicy, the green is usually made with tomatillo and also has a little spice added in.
@freemo "Peri-peri (/ˌpɪri ˈpɪri/ PIRR-ee-PIRR-ee, often hyphenated or as one word, and with variant spellings piri-piri or pili pili) is a cultivar of Capsicum frutescens that was originally produced by Portuguese explorers in Mozambique[1][2] from the malagueta pepper and then spread to other Portuguese territories. "
The trick is the peppers they are using, haven't seen those in Brazil, although there's lots of varieties there. Peri-peri is actually my favourite now.
Wiki quote: http://en.wikipedia.org/wiki/Peri-peri
Sauce made from peri-peri chilis (used as a seasoning or marinade) is Portuguese in origin and is "especially prevalent in Angola, Namibia, Mozambique and South Africa".[7]
Recipes vary from region to region, and sometimes within the same region depending on intended use (ex., cooking vs. seasoning at the table) but the key ingredients are chili and garlic, with an oily or acidic base.[8] [9]
Other common ingredients are salt, spirits (namely whisky), citrus peel, onion, pepper, bay leaves, paprika, pimiento, basil, oregano, and tarragon.[10]