[Sca-cooks] Bouillabaise quote from NY Times...

[Rob Downie]

My parents never used anything hotter than pimento paste (being from "the
Continent"/mainland and not the Azores).
However, according to Carla Azevedo, the author of _Uma Casa Portuguesa -Portuguese
Home Cooking_ :

Piri-piri sauce
"This explosive hot pepper from Angola & Mozambique is hard to find.  Hot chili
peppers or dried flakes are the common substitutes.  If you cannot find these at your
grocery store, substitute Tabasco or any hot pepper sauce, or make your own hot sauce
by blending hot pepper flakes and oil (she suggests 1 piri piri or extra hot chili
pepper, chopped + 1/2 cup olive oil stored in a well sealed container with 1/2" head
space for 1 month - sauce will keep for 2 to 3 months).  The very thin oil sauce
spiked with hot peppers is used to add heat to dishes."

Faerisa

Sue Clemenger wrote:

> What's piri-piri pepper sauce?
> --Maire, clamless, clueless, and drooling in northern Artemisia....
>