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Molho de Piri-Piri




Source of Recipe


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Recipe Introduction


If the following recipe proves too mild, stir in a good-size pinch of crushed red-pepper flakes.


List of Ingredients






About 1 1/2 cups

4 to 8 small red chiles, 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



1. Remove the stems from the peppers and discard. Place all the ingredients (including the seeds) in a food processor and purée. Pour the mixture into a small glass jar and let steep for at least 24 hours, preferably 1 week, in the refrigerator. Sauce will keep for 1 month. Shake well before using.



Recipe