Pir piri, Alentajana

[tonicha]

Use as many chillies as you want, but use the small ones. Chop off the stalk ends, chuck 'em in a jar.

Add as much or as little decent olive oil (over here, we have acidity levels, use as low as you can get - or as she said, nao faz mal, which means, it doesn't really matter Anything under 1% should be okay.

Put oil and chillies in a tall screw top jar, add about 250ml of whisky and leave for 3 months.

Blummin lethal it is

She actually showed me using a jar of grao, can't think what they're called in English - oh yes, chick peas. use one of those - and about a quarter of it should be with whisky. Or however much you want.

There doesn't seem to be any real amounts, just chuck it all in and see what happens................

[Diflower]

Is that it, just chillies and olive oil and whisky? Blimey...good use for WM's lethal dried ones too

We have a couple of miniatures of whisky, they were in a present of Bb's years ago, it's one thing neither of us drinks, they could be useful after all

[tonicha]

Very simple, a lot of the local dishes Di.

The bean thingy I do, it is just white beans, bay leaves, red onion, red pepper and water. I just add different things to give it a different flavour, depending on what I'm puting it on the plate with.

[tonicha]

Thinking about it, I think it's the oil we use, a lot lot better than the stuff I used to get in England.

[Diflower]

Oh yes the oil's loverly, almost good enough to drink
Everything else is so good and fresh too though, the garlic and peppers, etc.

[Workingman]

Three months!

I like the Peir Peri version with lemon grass, oregano, lime juice, chilies, garlic, black pepper, bay leaf and paprika, but the whisky version sounds good.