| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Frugal02 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Dried hot red peppers; see * Note |
| 1/2 |
c |
Whiskey |
| 1 |
c |
Vegetable oil |
| 1 |
c |
Olive oil |
INSTRUCTIONS
* Note: Buy tiny dried hot red peppers in a Chinese, Thai, or Vietnamese
grocery.
Fill a 1-quart glass canning jar one-third full of tiny hot dried red
peppers. Add the whiskey then fill the jar with a mixture of one-half olive
oil and one-half 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 08-12-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-10-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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