| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chili peppers, depending upon their hotness, (up to 6) |
| 1 |
ts |
Kosher or coarse salt |
| 1 |
c |
Olive oil |
| 1/3 |
c |
Cider vinegar |
INSTRUCTIONS
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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”