This Portuguese hot pepper sauce is a staple in a Portuguese kitchen. There was never a shortage of it in my grandma’s kitchen. It’s great to use on chicken, steak, sardines, or anything that needs a little extra kick!
8 Small Red Chiles (Cayenne, piquins, red jalapeño, santaka, arbol, cayenne, or tabasco peppers are options that all work well)
1 Cup Olive Oil
½ Cup Red Wine Vinegar
2 Cloves Garlic, Minced
Pinch of Salt
Red Pepper Flakes, To Taste (Only if you want to add more heat)
Wash and clean the peppers. Remove the stems and discard. Keep the peppers whole, including the seeds.
Place all of the ingredients in a food processor and puree until smooth.
Pour the mixture into a small glass jar and let sit in the refrigerator for at least 24 hours before serving.
Shake well before using.
The sauce will keep in the fridge for about one month.
It’s perfect to use on top of Portuguese sardines, tacos, grilled meats, and anything that you feel needs a little extra kick of heat.
- Cuisine: Portuguese
Keywords: Portuguese, Hot Sauce, Peppers, Chilis, Garnish