Recipe courtesy of Jean Anderson

Molho de Piri-Piri Portuguese Hot Red Pepper Sauce

  • Level: Easy
  • Yield: about 1 1/2 cups
Save Recipe


2 to 6 chili peppers, depending upon their hotness

1 teaspoon kosher or coarse salt

1 cup olive oil

1/3 cup cider vinegar


  1. Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Perfect Pot Roast

Roasted Asparagus

Garden Vegetable Soup

Cauliflower "Mac" and Cheese Casserole

Roasted Winter Vegetables

Tuscan Vegetable Soup

Roasted Broccolini

Roasted Vegetables with Balsamic Glaze