[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
--
Bob Batson L 39 12 12 N 94 33 16 W
rcb@kc.rr.com Gladstone, MO
TCS - Mystic Fire Priest USDA Zone 5
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