* 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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (556g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1958 (90%)|
|Amt Per Serving||% DV|
|Total Fat 217.5g||290 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 142.9g|
|Polyunsanturated Fat 51.7g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 2.8mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 2181
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