Molho De Piri-Piri (Portuguese Hot Red Pepper Sauce)
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Portugal
Known as a Portuguese recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Roast
- 1 teaspoon kosher or coarse salt
- -- their hotness , -- (up to 6)
- 1 cup olive oil
- 2 chili peppers -- depending upon
- Chop
- 1/3 cup cider vinegar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.
- Yield: about 1 1/2 cups
Plating
Cookware for this recipe
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Chef's knife
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Cutting board