Yield: 4 Servings
|1¼ cup||Olive oil|
|1||Small piece lemon rind|
|8||Chilli peppers with|
From: "0000000ccccccc" <wlockman@...> Date: Tue, 21 May 1996 22:29:39 +0000 Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.
Ready made piri-piri can be bought by the portuguese, who use it a good deal as a spicy condiment on pasta, fish or meat and also to flavour stews.
From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael Bateman, Caroline Conran & Oliver Gillie. Published in 1981 by Houghton Mifflin Company.
Shared by Robert Rostrup
Posted to Master Cook Recipes List, Digest #93