Molho de Piri-Piri Portuguese Hot Red Pepper Sauce

1. 1

   Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar.

2. 2

   Cover tight, shake well, then store at room termperature.

3. 3

   The sauce will keep well for about a month.

4. 4

   Shake the sauce every time you use it.

5. 5

   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.

6. 6

   Otherwise, prepare as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.