| 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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