PIRI-PIRI SAUCE

molho de piri-piri
MAKES ABOUT 1 CUPS

piri-piri sauce, which packs a gut punch of heat, is

sprinkled into, smothered over, and smeared onto all types of
P ortuguese
dishes. Arguably, the most famous is Frango com Piri-Piri (see

Grilled Chicken Slathered in Hot Sauce). So proud are the

Portuguese of their potent sauce, its been advertised as Portuguese
Viagra.
At farmers markets, old men in their bon hats sit behind tables
covered with jars of neon-red homemade piri-piri sauce for sale.
Some are nothing more than oil infused with the chile peppers,
others contain a mixture of crushed fresh peppers and oil, and still
others are a combination of oil, vinegar, peppers, and spices. This
last version, the one given below, is what comes closest to storebought piri-piri, and I think the added ingredients give a nice acidic
smack to the sauce. The recipe can easily be halved.
Now, while I admire your commitment to making this sauce from
scratch, if you cant nd peppers with the right punch, theres no
shame in using a store-bought hot sauce, such as Franks RedHot or
Tabasco brand pepper sauce.
ATENO
Piri-piri peppers are unavailable in North America,
but the substitutions suggested below will give a similar wallop of
heat. Whenever handling any types of chiles, wear latex gloves, and
be assiduously careful not to rub your face, mouth, or eyes. If you
do, itll be a painful experience youre not soon likely to forget.
3 GARLIC CLOVES, MINCED
CUP WHITE WINE VINEGAR
6 TO 8 FRESH RED CHILE PEPPERS, SUCH AS CAYENNE, TABASCO, PEQUN,

OR SANTAKA, TO TASTE, STEMMED

1 CUP EXTRA-VIRGIN OLIVE OIL
PINCH OF KOSHER SALT

1. Mix the garlic and vinegar in a small bowl and let steep for
20 minutes.
2. Drop the peppers (including their seeds) and the garlic
mixture into a food processor and pulse to chop. While the
motor is running, pour in the oil, sprinkle with the salt, and
whir until smooth. Pour the sauce into a small glass jar with a
tight- tting lid and let steep in the fridge for at least several
days, preferably 1 week.
3. Strain the mixture, if you wish, but I never do. The sauce will
keep for about 1 month in the fridge. Shake well before using.