Title: Portugal: Piri-Piri Sauce
Categories: Sauce Portugese
Yield: 4 Servings

1 1/4	c	Olive oil
8		Chilli peppers with
		Tops removed
1		Bay leaf
1		Small piece lemon rind

Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.

Ready made piri-piri can be bought by the portuguese, who use it a good deal as a spicy condiment on pasta, fish or meat and also to flavour stews.

From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael Bateman, Caroline Conran & Oliver Gillie. Published in 1981 by Houghton Mifflin Company.

Shared by Robert Rostrup

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