Early in the sixteenth century, chiles were transferred from Portuguese
Brazil to their colony of Angola. These small, piquin-like chiles (which
were probably Brazilian malaguetas) were called piri-piri
(pepper-pepper) and became an integral part of the local cuisine. The
sauce made from them was transferred back to Portugual, where it is a
staple on dining tables--served with seafood, soups, and stews. Since
the piri-piri chiles are not usually available, use chiles de árbol,
cayenne chiles, chile piquins, or chiltepíns. Note: This recipe requires
advance preparation.
Ingredients
1/2 cup chopped dried red chiles, seeds and stems removed
1 cup olive oil
1/4 cup cider vinegar
1 teaspoon salt
Instructions
Combine all ingredients in a shaker jar. Cover, shake well, and store at
room temperature for 24 hours. Shake well before each use. To make a
smooth sauce, blend this mixture in a food processor and thin slightly
with water or cider vinegar.
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