Portuguese hot sauce, very hot and very good to marinate chicken wings or any other meat.
Squeeze the lemons (enough to cover the peppers and a little bit more), take out the seeds and add the whole peppers. Let it boil for five minutes, then strain and put the liquid apart. Smash the peppers and salt with a pestle and mortar (or with a food processor). Add the lemon juice we set apart and the whiskey. Put on an hermetic recipient and use carefully (by drops). This sauce could be preserved for several months, be careful, gets hotter as times pass.
There is another variation with olive oil, in this case you smash the peppers raw and put them into the oil with the salt and whiskey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1g)|
|Recipe Makes: 1000 Serving|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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