Crushed hot chiles
-(Piri-Piri; a small thin
-red very hot chile)
Alcohol (Aguardente;
-Cachaca, Grappa; Vodka,
-etc) to cover
Other ingredients according

TASTE
-to
1 Fresh not-quite-ripe tomato;
-chopped
1 Onion; chopped
1 Clove garlic (or more);
-chopped
Salt to taste
Chopped cuentro (cilantro;
-coriander) (optional)

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).

,