Combine all the ingredients in the processor vase (only ¼ of the hot bell pepper). Grind until you get a smooth paste.Taste and add more pepper until you find the point you like (not all hot peppers are the same, for this one I used a whole habanero because we like very spicy food).
2. Serving and storing
When you find the flavor you like, pour into a lidded jar and keep refrigerated. Consume within a week of preparation.
Video
Notes
This mambá recipe is based on the ones I had as a child. As I don't know for certain what proportions were used in the ones we bought, I've tried to recreate it here. I like it rather spicy, so feel free to adjust this to your own taste.And yes, mambá is gluten-free. :)