Piri-Piri Sauce

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.

  • 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

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.

Source, Savoring Spain & Portugal, by Joyce Goldstein