International Food Recipes

Molho De Piri-Piri Hot Red Pepper Sauce Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

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

rachael ray acai

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.