[CH] Mollo de Piri-piri

rcb@kc.rr.com
Fri, 5 Jul 2002 13:54:41 -0500

washingtonpost.com

How to Start Your Own Fire

Wednesday, July 3, 2002; Page F03

Molho de Piri-piri

(Portuguese Hot-Pepper Sauce)

(About 11/2 cups)

It is best to use all but the hottest red chili peppers in this 
already incendiary sauce. Habaneros, for example, will entirely 
overwhelm the subtle aspects of this sauce (yes, there are nuances). 
If the following recipe proves to be too mild for you, stir in a 
good-size pinch of crushed red pepper flakes.

Molho de piri-piri is used by Portugese cooks as a marinade, 
condiment and sauce. But this time of year, we use it to baste 
chicken, shrimp, ribs or whatever else we're grilling.

4 to 8 small red chili peppers, such as cayennes, piquins or 
santakas, depending on your preference for heat

1 cup extra-virgin olive oil

1/2 cup red-wine vinegar

2 cloves garlic, minced

Pinch of salt

Remove and discard the stems from the peppers. (Some people are 
sensitive to the capsaicin in chilies, so be careful when handling 
hot peppers. Do not touch your face or eyes and wash your hands 
thoroughly when you're done.)

Place all of the ingredients (including the seeds of the peppers) in 
a food processor or blender and purée. Pour the mixture into a small 
glass jar or other nonreactive container, cover and refrigerate for 
at least 24 hours and preferably 1 week. (May refrigerate for up to 1 
month.) Shake well before using.

Per 1-tablespoon serving: 83 calories, trace protein, 1 gm 
carbohydrates, 9 gm fat, 0 mg cholesterol, trace saturated fat, 12 mg 
sodium, trace dietary fiber

-- David Leite

© 2002 The Washington Post Company

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