Chili Pepper Sauce
- Active Time 5m
- Total Time 168h 5m
Makes about 1 1/2 cups (Serves 12)
Piri-piri is the Portuguese name for an extremely hot variety of pepper that traveled to Portugal via Angola. Much of the pepper's heat comes from the seeds, so use all or part of them, depending upon how hot you want your sauce. Serve this fiery condiment as a marinade or sauce for grilled marinated shrimp (prawns), lobster or chicken.
- 1/2 cup fresh red hot chili peppers, coarsely chopped
- 3 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1 cup olive oil
- 1/4 cup red wine vinegar, optional
Combine all of the ingredients in a jar. Cover and let stand in a cool, dark place for at least 1 week or for up to 1 month. Shake well before using.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
162 calories; 18g total fat; 0mg cholesterol; 158mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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