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Portuguese Sauce 1 Servings

INGREDIENTS

Crushed hot chiles (Piri-Piri; a small thin red very hot chile)
Alcohol (Aguardente; Cachaca, Grappa; Vodka, etc) to cover
Other ingredients according to
1 Fresh not-quite-ripe tomato; chopped
1 Onion; chopped
1 Clove garlic (or more); chopped
Salt to taste
Chopped cuentro (cilantro; coriander) (optional)

INSTRUCTIONS

TASTE
Oddly enough, I was chatting with a Portuguese acquaintance at a barbecue a
couple of days ago.  He described a sauce he makes using chiles and
alcohol, which is roughly as follows:
To make one jar: Fill the jar about half full with crushed hot chiles.  (He
uses piri-piri, a small thin red very hot chile.  I think it's the same as
the Brazilian malagueta, for those who may know it.) Add sufficient alcohol
(aguardente, cachaca, grappa, vodka, etc) to cover the chiles and leave for
a week.
Add the other ingredients according to taste.  He uses something like: 1
fresh not-quite-ripe tomato, chopped, 1 onion, chopped, 1 clove of garlic
(or more), chopped, salt to taste, chopped cuentro (cilantro, coriander)
(optional).
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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