| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chili peppers, depending |
|
|
upon their hotness up |
|
|
to |
| 1 |
t |
Kosher or coarse salt |
| 1 |
c |
Olive oil |
| 1/3 |
c |
Cider vinegar |
INSTRUCTIONS
6
Stem the peppers and coarsely chop (include the seeds); place in a
1-pint shaker jar along with the salt, olive oil, and vinegar. Cover
tight, shake well, then store at room termperature. The sauce will
keep well for about a month. Shake the sauce every time you use it.
Note: For mellower flavor, roast the peppers uncovered for 15 minutes
at low oven heat (300 degrees F.), cool until easy to handle, then
slip off the skins. Otherwise, prepare as directed. Yield: about 1 1/2
cups Recipe by: Cooking Live Show #CL8870 Posted to MC-Recipe Digest
V1 #598 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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