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The hot sauce know as molho de piri-piri is made all over Portugal. This version was served in a seafood restaurant across from the fish market in Cascais on the Costa do Sol.
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- 1/2 cup (2 oz or 60 g) coarsely chopped fresh hot red chiles
- 4 cloves garlic, finely minced
- 1 teaspoon salt
- 1 cup (8fl oz or 250 ml) olive oil
- 1/4 cup (2fl oz or 60 ml) white wine vinegar
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To make the sauce, in a jar with a tight-fitting lid, combine the chiles, garlic, salt, olive oil, and vinegar. Cover, shake well, and let rest in the refrigerator for about 1 week before using. You should have about 1 1/2 cups. It will store up to two months. Shake well before using.
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Source, Savoring Spain & Portugal, by Joyce Goldstein
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