Yield: 1 Servings
|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||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, .