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Molho De Piri-piri
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    Molho De Piri-piri

  • 4 small red chili peppers, such as cayennes, -- (4 to 8) piquins or santakas, depending on your preference for heat
  • 1 cup extra-virgin olive oil
  • 1/2 cup red-wine vinegar
  • 2 cloves garlic, minced
  • 1 Pinch salt
  • Remove and discard the stems from the peppers. (Some people are sensitive to the capsaicin in chilies, so be careful when handling hot peppers. Do not touch your face or eyes and wash your hands thoroughly when you're done.)

    Place all of the ingredients (including the seeds of the peppers) in a food processor or blender and purée. Pour the mixture into a small glass jar or other nonreactive container, cover and refrigerate for at least 24 hours and preferably 1 week. (May refrigerate for up to 1 month.) Shake well before using.

    Per 1-tablespoon serving: 83 calories, trace protein, 1 gm carbohydrates, 9 gm fat, 0 mg cholesterol, trace saturated fat, 12 mg sodium, trace dietary fiber

    It is best to use all but the hottest red chili peppers in this already incendiary sauce. Habaneros, for example, will entirely overwhelm the subtle aspects of this sauce (yes, there are nuances). If the following recipe proves to be too mild for you, stir in a good-size pinch of crushed red pepper flakes.

    Molho de piri-piri is used by Portugese cooks as a marinade, condiment and sauce. But this time of year, we use it to baste chicken, shrimp, ribs or whatever else we're grilling.

    From: David Leite, 2002 The Washington Post Company
    Posted By: rcb@kc.rr.com, Via: Chile Head Mailing List
    Post Date: Fri, 5 Jul 2002

    *BACK TO HOT SAUCE*







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