Re: [CH] PiriPiri's
Roderick Duff (4duffs@pearl.mhtc.net)
Fri, 14 Aug 1998 20:23:39 -0700
Scott Northup wrote:
>
> Howdo...Eye Bleedin' Scott here...
>
> On a trip to Portugal back in '89, I encountered "PiriPiri" a heavenly nuclear
> sauce used by every man, woman, and child in the south of the country.
> My first experience with it was when we wandered by a 1500 y/o Moorish castle
> that was serving most recently as a restaurant. The front 'foyer' had two large
> original clay or portugese adobe wood burning BBQ's. The guy cooking this most
> lovely smelling chicken and sardines had to be one of the original builders of
> the place! I flailed my way through a question as to what sauce he was using and
> he let me taste a little finger swipe. WOW... I'm still having post traumatic
> flashbacks.... The grilled chicken with this flavor was incredible as was the
> entire meal. PiriPiri chicken, fresh bread w/ sardine pate, grilled tomatoes and
> onions in garlic olive oil, several bottles of obscure local vineyard white
> wine, and a dessert of a honeydew-like melon cut in half, seeded, and filled
> with Port. All this sitting in a castle at least 5x older than the US....
> egads... I'm drooling again...
>
> I began the quest of finding this potion bottled as most Portugese have their
> own concoctions that are more closely guarded than most daughters.
> Essentially the sauce is:
> PiriPiri peppers (I'm sure de-stemmed)
> salt, vinegar, olive oil (and I'm sure some other things I lost in
> translation..)
> This is all placed into a glass jar and the remaining space is filled with
> Congac and left alone from 6 - 18 months.
> The sauce is then pureed and used...
>
> Has anyone ever done anything similar to this? Or know fairly well how to make
> this one?
>
> How about anyone who has experimented with chile sauces 'fortified' in various
> spirits??
>
> AN INQUIRING MIND WOULD LIKE TO KNOW...
>
> Anyone interested in joining forces and experimenting with this type of
> libation?
>
> Now you all behave...
>
> Eye-bleedin' Scott
Eye-bleedin,
Just last week I had an exquisite margarita at a local eatery in
Madison, WI: they kept the Tequila behind the counter and had it had a
number of Scotch Bonnets pickled in the huge decanter. They don't cook
with it (as far as I know) but I'm sure any recipe calling for Tequila
would be livened up by it. Hope that helps.
Rod
Rod