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CATEGORY CUISINE TAG YIELD
Portuguese Sauces 4 Servings

INGREDIENTS

1 1/4 c Olive oil
8 Chilli peppers with
Tops removed
1 Bay leaf
1 Small piece lemon rind

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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