Piri-piri Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Portuguese | Sauces | 4 | Servings | |
INGREDIENTS
| 1 1/4 | c | Olive oil |
| Tops removed | ||
| 1 | Small piece lemon rind | |
| 8 | Chilli peppers with | |
| 1 | Bay leaf |
INSTRUCTIONS
From: "0000000ccccccc" <wlockman@ra1.randomc.com> Date: Tue, 21 May 1996 22:29:39 +0000 Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely. Ready made piri-piri can be bought by the portuguese, who use it a good deal as a spicy condiment on pasta, fish or meat and also to flavour stews. From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael Bateman, Caroline Conran & Oliver Gillie. Published in 1981 by Houghton Mifflin Company. Shared by Robert Rostrup Posted to Master Cook Recipes List, Digest #93
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Nutrition (calculated from recipe ingredients)
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Calories: 600
Calories From Fat: 597
Total Fat: 67.5g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 16.1mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g