Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Portuguese Hot Red Pepper Sauce 2 chili peppers, depending upon their heat, up to 6 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, cool until easy to handle, then slip off the skins. Otherwise, prepare as directed. Yields about 1 1/2 cups. _______________ Windows Live™: Keep your life in sync. http://windowslive.com/explore?ocid=PID23384::T:WLMTAGL:ON:WL:en-US:NF_BR_sync:0\ 82009 Quote Link to comment Share on other sites More sharing options...
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