Molho De Piri-Piri (Portuguese Hot Red Pepper Sauce)
2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar
Stem the peppers and coarsely chop (include the seeds); place in
a 1-pint shaker jar along with the salt, olive oil, and vinegar.
Cover tight, shake well, then store at room temperature. The sauce
will keep well for about a month. Shake the sauce every time you
use it.
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. Otherwise, prepare as directed.
Yield: about 1 1/2 cups
