INGREDIENTS
1 bottle of extra virgin olive oilWhole dried red chillie peppers from Mozambique or anywhere from Africa
DIRECTIONS
- Remove about 2 to 4 tbsp of the olive oil
- Add the chillie peppers until the bottle is half full with them
- close bottle of Olive Oil
- Let it stand on the kitchen counter until most of the peppers have fallen to the bottom (approx. 20 to 30 days)
- Start using it in your meals
Excellent in stews, grilled meats or anything else you like to add a little extra spicy kick
5 comments:
Thanks for sharing!
HotSauceWings. This may be simple but so very good and tasty. The important thing is high quality Olive Oil. Also very good to use Scotch whiskey instead of the Olive Oil
I wonder how the Mozambique chili tastes. Ive seen Piri-Piri restos here. I suddenly remembered you. I wonder how they cook their Portugese dishes there. A friend told me, the closest Portugese that I could get is to try some of the foods in Macau. U
Thanks Mhel. I am sure just as with every cuisine the tastes may change a bit depending of where you are at. I would imagine though that in the Philippines the Portuguese Restaurants would not be far from the original tastes as your cuisine is adventurous to start with. I notice more of a difference where the country itself or area is not adventurous then one has to adapt the palette to it.
This is really a hot sauce. Thanks for the post.
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