[CH] Piri-Piri Sauce

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I sent an e-mail to Dave DeWitt asking about the names Piri-Piri and Pili-Pili. He e-
mailed back that they both were Swahili names for pepper like Chile in the US and 
Mexico and Aji in South America or Chilli in the UK and Oz. I have Pili-Pili seeds 
which I purchased from the French seed company Technisem. Unfortunately the 
rabbits got to my Pili-Pili plant before I could see what I had. I'll start some seeds 
and grow the plant in the greenhouse this winter.

Here is Dave's recipe and comments for Piri-Piri sauce from his cookbook "Great 
Bowls of Fire":

"Heat scale Hot"

" This sauce originated in Portugal and spread to Portugese colonies in Africa and 
China. Note that this recipe requires advanced preparation."

1 1/2 cups small hot dried chiles such as Santaka or Thai, crumbled.
1/4 cup blended whiskey
1/8 cup extra virgin olive oil
1/8 cup canola (rapeseed) oil

Combine all ingredients in a jar, cover tightly, and shake well. Let the sauce 
marinate for two weeks, shaking the jar every two days.

Yield 1/2 cup.

I haven't tried making it, but since I have the ingredients, I think I will. I didn't grow 
Thais or Santakas this year, but I have a nice crop of Pequins coming along and I'll 
bet that they will make a nice substitute..

Dave Anderson
TLCC
http://www.tough-love.com

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