Instructions: * 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.

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