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Portuguese Hot Red Pepper Sauce


Ingredients:

  • 2 to 6 chili peppers, depending upon their hotness
  • 1 teaspoon kosher or coarse salt
  • 1 cup olive oil
  • 1/3 cup cider vinegar

    Directions:

    1. Stem the peppers and coarsely chop (include the seeds).
    2. Place in a 1-pint shaker jar along with the salt, olive oil, and vinegar.
    3. Cover tight, shake well, then store at room temperature.
    4. The sauce will keep well for about a month.
    5. Shake the sauce every time you use it.

    6. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.),
    7. Cool until easy to handle, then slip off the skins.
    Yield: about 1 1/2 cups
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