Clean, rinse and chop the peppers and chili peppers and sauté in 3 tbsp hot oil. Season with freshly grated nutmeg, cinnamon, cloves, bay leaf and steam with closed lid for 40 min until soft. Then grind in a hand mixer.
Peel and finely dice the onions. Heat the remaining oil in a frying pan, sauté the onions until translucent, then add the chili bell pepper puree and cook, uncovered, for 10 minutes.
Molho can be kept covered in the refrigerator for several weeks. Molho can be used to season Moqueca Bahiana, for example, but also stewed meat.
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