Portuguese style chile sauce

Yield: 1 Servings

Measure Ingredient
Crushed hot chiles (Piri-Piri; a small thin red very hot chile)
Alcohol (Aguardente; Cachaca, Grappa; Vodka, etc) to cover
Other ingredients according to
1 Fresh not-quite-ripe tomato; chopped
1 Onion; chopped
1 Clove garlic (or more); chopped
Salt to taste
Chopped cuentro (cilantro; coriander) (optional)


Oddly enough, I was chatting with a Portuguese acquaintance at a barbecue a couple of days ago. He described a sauce he makes using chiles and alcohol, which is roughly as follows: To make one jar: Fill the jar about half full with crushed hot chiles. (He uses piri-piri, a small thin red very hot chile. I think it's the same as the Brazilian malagueta, for those who may know it.) Add sufficient alcohol (aguardente, cachaca, grappa, vodka, etc) to cover the chiles and leave for a week.

Add the other ingredients according to taste. He uses something like: 1 fresh not-quite-ripe tomato, chopped, 1 onion, chopped, 1 clove of garlic (or more), chopped, salt to taste, chopped cuentro (cilantro, coriander) (optional).


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

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