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Portuguese Hot Sauce / Piri-Piri |
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Print this Recipe PORTUGAL Advance Preparation: 3 to 48 hours Special Equipment: One 1-pint jar, well-washed The Portuguese learned to love chiles in their former colony, Brazil. The chile in question here is one of the smallest members of the capsicum family, a bullet-shaped brute 1/4 to 1/2 inch in length, whose diminutive size belies its ferocious bite. Piri-piri peppers go by the name of pimenta malagueta in Brazil and gindungo in Angola. Piri-piri sauce has become an indispensable part of barbecue all over the Portuguese-speaking world. If you live near a Portuguese or Brazilian market, you may be able to find fresh or bottled piri-piri or malagueta peppers. Acceptable substitutes include fresh or pickled cayenne peppers; péquin chiles from Mexico; serrano; Thai or Indian peppers; or in a pinch jalapeño chiles. The sauce goes especially well with grilled fish or chicken; serve it with any dish you feel could use an Iberian blast of heat. 6 to 12 pimenta malagueta or other hot red chiles 1 teaspoon salt, coarse (kosher or sea), or more to taste 1/3 cup red wine vinegar 3/4 cup olive oil 1/4 cup water, hot Thinly slice the chiles, then combine with the salt and vinegar in a clean 1-pint jar with a lid. Cover and shake until blended and the salt is dissolved. Add the oil and water and shake again. Let sit, in a cool place, for a few hours or even days, so the flavors ripen. Taste for seasoning, adding more salt if desired. The sauce will keep, tightly covered in the refrigerator, for several weeks. For prolonged storage, place a piece of plastic wrap over the mouth of the jar before screwing on the lid, to keep the lid from corroding. Makes about 1 1/2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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