Recipe - Hot-Pepper Oil Sauce (piri Piri)

One half pound Dried hot red peppers; see *
Note
One half cup Whiskey
1 cup Vegetable oil
1 cup Olive oil

* Note: Buy tiny dried hot red peppers in a Chinese, Thai, or Vietnamese
grocery.

Fill a 1quart glass canning jar onethird full of tiny hot dried red
peppers. Add the whiskey then fill the jar with a mixture of onehalf olive
oil and onehalf 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.

Comments: We must begin our Portuguese cooking with this hot, oil sauce. I
have made this sauce with several other different kinds of peppers and the
strength varies. This sauce is worth the pepper hunt.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08121992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07101994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.