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MOLHO DE PIRI - PIRI HOT SAUCE
  • 4 small red chili peppers, such as cayennes, -- (4 to 8) piquins or santakas, depending on your preference for heat
  • 1 cup extra-virgin olive oil
  • 1/2 cup red-wine vinegar
  • 2 cloves garlic, minced
  • 1 Pinch salt
    1. Remove and discard the stems from the peppers.
    2. Place all of the ingredients (including the seeds of the peppers) in a food processor or blender and purre. Pour the mixture into a small glass jar or other nonreactive container, cover and refrigerate for at least 24 hours and preferably 1 week. (May refrigerate for up to 1 month.) Shake well before using.

     
    		 
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