Instructions: Oddly enough, I was chatting with a Portuguese acquaintance at a barbecue a couple of days ago. He described a sauce he makes using chiles and alcohol, which is roughly as follows:
To make one jar: Fill the jar about half full with crushed hot chiles. (He uses piri-piri, a small thin red very hot chile. I think its the same as the Brazilian malagueta, for those who may know it.) Add sufficient alcohol

(aguardente, cachaca, grappa, vodka, etc) to cover the chiles and leave for a week.

Add the other ingredients according to taste. He uses something like: 1 fresh not-quite-ripe tomato, chopped, 1 onion, chopped, 1 clove of garlic

(or more), chopped, salt to taste, chopped cuentro (cilantro, coriander)

(optional).

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