The Brazilian influences of cuisine have invigorated several others. Here we have a sauce that is indelibly linked with the glorious flavors of New Orleans but it knew a prior home in Brazil and, of course, Africa in various guises and permutations.
Yield: 3 Cups
1 ounces bacon, diced
1 Tablespoon pure olive oil
1 Tablespoons butter
1 scotch bonnet chile, stem and seeds discarded, minced