|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Portuguese Hot Sauce / Piri-Piri |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Portuguese Hot Sauce / Piri-Piri recipe on the web!! 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. _ to 12 pimenta malagueta or other hot red chiles _ tsp salt, coarse (kosher or sea), or more to taste ___ c red wine vinegar ___ c olive oil ___ c 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 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. North Carolina Vinegar Sauce Elida's Honey-Guava Barbecue Sauce Carolina Mustard Barbecue Sauce Georgian Pickled Plum Sauce / Tkemali Bengali Mango-Tamarind Barbecue Sauce Jake's Turkish Coffee Barbecue Sauce Ginger-Plum Barbecue Sauce Nicaraguan Tomato Sauce / Salsa Marinara Romesco Sauce Charred Tomato Sauce With Pomegrante Molasses / Khashkesh Hoisin-Chile Sauce A Simple Tamarind Barbecue Sauce Indonesian Ketchup / Ketjap Manis Thai Peanut Sauce Dutch West Indian Peanut Sauce Vietnamese Apple And Shrimp Sauce / Mam Nem White Miso Barbecue Sauce Red Mis Barbecue Sauce Classic Teriyaki Sauce Basic Chimichurri Red Chimichurri Dry Chimichurri Portuguese Hot Sauce / Piri-Piri A Simple Harissa Preserved Lemon Harissa Coriander Sauce County Hot Sauce / Molho da Companha French West Indian "Dog" Sauce / Sauce Chien Hot And Sweet Mint Sauce Garlic Sauce Lemon-Honey Sauce With Garlic Catalan Vinaigrette Tamarind Dipping Sauce Basic Vietnamese Dipping Sauce / Nuoc Cham Peanut Chile Dipping Sauce Asian Pear Dipping Sauce A Simple Javanese Dipping Sauce |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
