Botanical Name: Capsicum frutescens
Malagueta chiles are small, fiery peppers commonly used in Brazilian, Portuguese, and African cuisines. These slender, vibrant red or green peppers are known for their intense heat and slightly tangy flavor. Although small in size—typically about 1 to 2 inches long—Malagueta chiles pack a punch, making them a popular choice for those who enjoy spicy food.
On the Scoville scale, Malagueta chiles range between 60,000 and 100,000 Scoville Heat Units (SHU), placing them in the same heat category as serrano chiles. Despite their fiery nature, they offer a distinctive flavor profile that is fruity, sharp, and slightly bitter, which adds depth and complexity to a variety of dishes.
In Brazilian cuisine, Malagueta chiles are a key ingredient in many traditional dishes. They are often used to make molho de pimenta, a spicy hot sauce made with vinegar, garlic, and the chiles themselves, which is served alongside grilled meats, rice, and stews. Malagueta chiles are also commonly used in acarajé, a popular street food made of deep-fried black-eyed pea fritters stuffed with shrimp and spicy chile sauce. Their heat and flavor are essential in adding the characteristic kick to these dishes.
In Portugal and parts of Africa, particularly Mozambique and Angola, Malagueta chiles are a staple in spicy sauces, such as peri-peri sauce, where they are combined with garlic, lemon, and oil to create a fiery condiment that pairs perfectly with grilled meats and seafood.