Molho De Piri-Piri Hot Red Pepper Sauce

Recipes By Country/Region

Africa - African
Argentina - Argentinean
Armenia-Armenian
Brazil - Brazilian
Britain - British
Caribbean
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni
Zimbabwe-Zimbabwean

 

 

 

 

Portuguese Steak
Portuguese Doughnuts
Sweet Bread
Piri Piri - Hot Sauce
Tomato Rice
Kale Soup
Portuguese Bean Soup

Friday, April 25th 2014

Portugal - Portuguese Recipes

Molho De Piri-Piri Hot Red Pepper Sauce

2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar

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 temperature. 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.

Saltwater Fishing
Offering you many of the top supplies to help you make the big catch.

 


©2010 World-Recipes.info; All Rights Reserved