Piri-Piri Sauce

This is a recipe that was brought back to Portugal from Brazil by the navigators of the 15th and 16th centuries. I find it exciting that the Magellans and Vasco de Gamas of the world used this to not only enhance, but to preserve food. The peppers give it warmth, the vinegar gives it a nice tartness. It's a staple in every Portuguese household. I've been using it so much lately that no matter what's for dinner, my family asks if it's with Piri-Piri Sauce.


12 small, red chili peppers (Mexican, for example),
coarsely chopped, seeds and all
2 teaspoons coarse sea salt
1 1/2 cups extra virgin olive oil
2/3 cup apple cider vinegar

      The Recipe

In a jar with a tight lid, place all ingredients. Shake well and let steep (if possible) a day for best flavor. Keeps at room temperature several weeks. Shake the jar every time you use it.
Drizzle it on chicken, fish, steaks, pork, corn on the cob, grilled onions, roasted potatoes, green vegetables, the kitchen sink.
Note: You can easily make half a batch if you like.



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