Piri Piri Peppers

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David Leite is the publisher of Leite's Culinaria and the author of The New Portuguese Table.  He loves using piri piri peppers as they are flavorful and hot.  They grow in South Africa and are used widely in Portuguese cooking.

Portuguese Piri-Piri Hot Sauce

4 to 8 hot chiles, depending on the heat
2 cloves garlic, minced
Juice of 1 lemon
Pinch of salt
1/2 to 1 cup extra-virgin olive oil, depending on how thin you want it

1. Coarsely chop the peppers and discard stems.
2. Place the chiles and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
3. You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.