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Portuguese Style Chile Sauce

spice, condiments, portuguese

1/2 jar crushed hot chiles
1 (piri-piri or brazilian
1 malagueta)
1 sufficient alcohol to cover
1 add:
1 fresh not-quite-ripe tomato,
1 chopped
1 onion, chopped.
1 clove of garlic (or more),
1 chopped
1 salt to taste
1 chopped cuentro (cilantro,
1 coriander) (optional)

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) John Moore From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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