Another sauce I got from "The Frugal Gourmet on our Immigrant Ancestors, " this time in the Portugese chapter, is the following for Piri Piri. I currently have some of this sitting and "stewing." It smells great! He recommends tiny dried red chiles (like Thai chiles), but I am using half Thai and half dried habs.

Fill a 1 qt. Glass canning jar 1/3 full of tiny hot dried red peppers. Add 1/2 cup whiskey and fill jar with a mixture of 1/2 olive oil and 1/2 vegetable oil. Cap the jar and let sit 1 month. Shake now and then during the curing process. You can add more oil as you use up the sauce.

"James L. Lehmer" <lehmer@netcom. Com>

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.