Piri-Piri Oil

"This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Can be used in place of olive oil in almost any recipe. Pimento leaves are traditionally used in this recipe, but are hard to find. NOTE: This recipe requires minimum 2 weeks advance preparation. From "Too Many Chiles" by Dave DeWitt and Nancy & Jeff Gerlach."
 
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Ready In:
5mins
Ingredients:
4
Yields:
3 Cups
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ingredients

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directions

  • Combine all ingredients in a jar and seal tightly.
  • Place the sealed jar in the refrigerator and let steep for minimum of two weeks, stirring every two or three days.
  • The longer it steeps the hotter it will become.
  • When it's hot enough for your tastes, you can (if you wish) strain out the chilies and bay leaves.

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RECIPE SUBMITTED BY

My passions include cooking, computers, and gardening. So, I like to, if at all possible, grow whatever I'm going to be cooking with. Which is one of the reasons I got involved in peppers, specifically hot peppers (Habaneros, Jalapenos, that sort of peppers).
 
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