Recipe - Molho De Piri-Piri (Portuguese Hot Red Pepper Sauce)

2 Chili peppers, depending
upon their hotness, (up to
6)
1 teaspoon Kosher or coarse salt
1 cup Olive oil
1/3 cup Cider vinegar

Stem the peppers and coarsely chop (include the seeds); place in a 1pint
shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake
well, then store at room termperature. The sauce will keep well for about a
month. Shake the sauce every time you use it. Note: For mellower flavor,
roast the peppers uncovered for 15 minutes at low oven heat (300 degrees
F.), cool until easy to handle, then slip off the skins. Otherwise, prepare
as directed.

Yield: about 1 One half cups

Recipe by: Cooking Live Show #CL8870 Posted to MCRecipe Digest V1 #598 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997