Title: Portuguese Style Chile Sauce
Categories: Ethnic Chili Sauce
Yield: 4 Servings

1		Fresh not-quite-ripe tomato,
		Chopped
1		Onion, chopped.
1		Clove of garlic (or more),
		Chopped
		Salt to taste
		Chopped cuentro (cilantro,
		Coriander) (optional)

Fill the jar about half full with crushed hot chiles.

(He uses piri-piri, a small thin red very hot chile. I think it's the same as the Brazilian malagueta, for those who may know it.)

Add sufficient alcohol (aguardente, cachaca, grappa, vodka, etc) to cover the chiles and leave for a week.

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