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Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.
good deal as a spicy condiment on pasta, fish or meat and also to flavour stews.
Bateman, Caroline Conran & Oliver Gillie. Published in 1981 by Houghton Mifflin Company.
Your Portugal: Piri-Piri Sauce is ready. Bon appetit!
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