| 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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