| 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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