Name: Portuguese Style Chile Sauce
Ingredients: Crushed hot chiles (Piri-Piri; a small thin red very hot chile); Alcohol (Aguardente; Cachaca, Grappa; Vodka, etc) to cover; Other ingredients according to; 1 Fresh not-quite-ripe tomato; chopped; 1 Onion; chopped; 1 Clove garlic (or more); chopped; Salt to taste; Chopped cuentro (cilantro; coriander) (optional)

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
	Portuguese	Sauce	1	Servings

INGREDIENTS

		Crushed hot chiles (Piri-Piri; a small thin red very hot chile)
		Alcohol (Aguardente; Cachaca, Grappa; Vodka, etc) to cover
		Other ingredients according to
1		Fresh not-quite-ripe tomato; chopped
1		Onion; chopped
1		Clove garlic (or more); chopped
		Salt to taste
		Chopped cuentro (cilantro; coriander) (optional)

INSTRUCTIONS

TASTE
Oddly enough, I was chatting with a Portuguese acquaintance at a barbecue a
couple of days ago.  He described a sauce he makes using chiles and
alcohol, which is roughly as follows:
To make one jar: Fill the jar about half full with crushed hot chiles.  (He
uses piri-piri, a small thin red very hot chile.  I think it's the same as
the Brazilian malagueta, for those who may know it.) Add sufficient alcohol
(aguardente, cachaca, grappa, vodka, etc) to cover the chiles and leave for
a week.
Add the other ingredients according to taste.  He uses something like: 1
fresh not-quite-ripe tomato, chopped, 1 onion, chopped, 1 clove of garlic
(or more), chopped, salt to taste, chopped cuentro (cilantro, coriander)
(optional).
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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