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Môlho de Piri Piri (Portuguese Hot Sauce)

Wednesday, 18 November 2009

Description

Early in the sixteenth century, chiles were transferred from Portuguese 
Brazil to their colony of Angola. These small, piquin-like chiles (which 
were probably Brazilian malaguetas) were called piri-piri 
(pepper-pepper) and became an integral part of the local cuisine. The 
sauce made from them was transferred back to Portugual, where it is a 
staple on dining tables--served with seafood, soups, and stews. Since 
the piri-piri chiles are not usually available, use chiles de árbol, 
cayenne chiles, chile piquins, or chiltepíns. Note: This recipe requires 
advance preparation.

Ingredients

At a glance

Cuisine

Portuguese

Ingredient

Chile peppers

Cooking Method

No Cook

Difficulty

Easy

Heat Level

Chile

Piri-Piri

Meal/Course

Sauce/Marinade/Rub

Makes

1 3/4 cups

1/2 cup chopped dried red chiles, seeds and stems removed
1 cup olive oil
1/4 cup cider vinegar
1 teaspoon salt

Methods/steps

Combine all ingredients in a shaker jar. Cover, shake well, and store at
room temperature for 24 hours. Shake well before each use. To make a
smooth sauce, blend this mixture in a food processor and thin slightly
with water or cider vinegar.

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