| 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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