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| 1/2 x ca. 450 g | Dried hot red peppers; see * Note |
| 1/2 Tasse | Whiskey |
| 1 Tasse | vegetable oil |
| 1 Tasse | olive oil |
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* Note: Buy tiny dried hot red peppers in a Chinese, Thai, or Vietnamese grocery.
Fill a 1-quart glass canning jar one-third full of tiny hot dried red peppers. Add the whiskey then fill the jar with a mixture of one-half olive oil and one-half 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. Store, covered, at room temperature.
Comments: We must begin our Portuguese cooking with this hot, oil sauce. I have made this sauce with several other different kinds of peppers and the strength varies. This sauce is worth the pepper hunt.
Recipe
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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