Hot-Pepper Oil Sauce - (Piri Piri) Recipe - Cooking Index
We must begin our Portuguese cooking with this hot, oil sauce.
Courses: Sauces1/2 lb | 227g / 8oz | Dried hot red peppers - see * note |
1/2 cup | 118ml | Whiskey |
1 cup | 237ml | Vegetable oil |
1 cup | 237ml | Olive oil |
* Note: Buy tiny dried hot red peppers in a Chinese, Thai, or Vietnamese grocery.
Fill a 1-quart glass canning jar one-third full of tiny hot dried red peppers. Add the whiskey then fill the jar with a mixture of one-half olive oil and one-half vegetable oil. Cap the jar and let sit 1 month. Shake now and then during the curing process.
You can add more oil as you use up the sauce. Store, covered, at room temperature.
Source:
THE FRUGAL GOURMET by Jeff Smith From the 08-12-1992 issue - The Springfield Union-News
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