| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Sauce | 8 | Servings |
INGREDIENTS
| Tiny hot dried red peppers | ||
| 1/2 | c | Whiskey |
| Olive oil | ||
| Vegetable oil |
INSTRUCTIONS
Another sauce I got from "The Frugal Gourmet on our Immigrant Ancestors," this time in the Portugese chapter, is the following for Piri Piri. I currently have some of this sitting and "stewing." It smells great! He recommends tiny dried red chiles (like Thai chiles), but I am using half Thai and half dried habs. Fill a 1 qt. glass canning jar 1/3 full of tiny hot dried red peppers. Add 1/2 cup whiskey and fill jar with a mixture of 1/2 olive oil and 1/2 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. "James L. Lehmer" <lehmer@netcom.com> 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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