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      Title: Molho De Piri Piri - Portuguese Hot Red Pepper Sauce
 Categories: Portuguese, Sauces, Condiments, Chilies
      Yield: 1 1/2 cups
 
      2    To 6 chili peppers,
           -depending on their hotness
      1 ts Kosher or coarse salt
      1 c  Olive oil
    1/3 c  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.

  For mellower flavor, roast the peppers uncovered for 15 minutes
  at low oven heat (300 F), cool until easy to handle, then slip off
  the skins. Otherwise, prepare as directed.

  Recipe by: Jean Anderson

  Source: Cooking Live Show #CL8870

  Other recipes add bay leaves, garlic or lemon zest as well. -JW

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