* Note: Buy tiny dried hot red peppers in a Chinese, Thai, or Vietnamese grocery. Fill a 1-quart glass canning jar one-third full of tiny hot dried red peppers. Add the whiskey then fill the jar with a mixture of one-half olive oil and one-half vegetable oil. Cap the jar and let sit 1 month. Shake now and then during the curing process. You can add more oil as you use up the sauce. Store, covered, at room temperature. Comments: We must begin our Portuguese cooking with this hot, oil sauce. I have made this sauce with several other different kinds of peppers and the strength varies. This sauce is worth the pepper hunt. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith