Another sauce I got from "The Frugal Gourmet on our Immigrant Ancestors,"
this time in the Portugese chapter, is the following for Piri Piri. I
currently have some of this sitting and "stewing." It smells great! He
recommends tiny dried red chiles (like Thai chiles), but I am using half
Thai and half dried habs.

Fill a 1 qt. glass canning jar 1/3 full of tiny hot dried red peppers. Add
1/2 cup whiskey and fill jar with a mixture of 1/2 olive oil and 1/2
vegetable oil. Cap the jar and let sit 1 month. Shake now and then during
the curing process. You can add more oil as you use up the sauce.

"James L. Lehmer" lehmer@netcom.com

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive,