Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Dried hot red peppers; see * Note |
| ½ cup | Whiskey |
| 1 cup | Vegetable oil |
| 1 cup | Olive oil |
* Note: Buy tiny dried hot red peppers in a Chinese, Thai, or Vietnamese grocery.
Fill a 1-quart glass canning jar one-third full of tiny hot dried red peppers. Add the whiskey then fill the jar with a mixture of one-half olive oil and one-half 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. Store, covered, at room temperature.
Comments: We must begin our Portuguese cooking with this hot, oil sauce. I have made this sauce with several other different kinds of peppers and the strength varies. This sauce is worth the pepper hunt.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-10-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.