Piri Piri Sauce

Fresh Piri Piri pepper
Onion
Garlic
Salt for its preserving effect
Black Pepper for flavor
Scotch whiskey to make the mix ferment 
Combine all ingredients in a food processor or blender. 

Use as a table condiment or as a marinating/basting sauce for grilled meat. 

Christiano does not use Olive oil. 

Recipe courtesy of Christiano Vitorino
Amadeus Dining Lounge
Toronto, ON
416-591-1245
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Piri Piri

Hot Pimento Paste (Melos brand)
Garlic 
Beer
Black Pepper

Use as a marinade or baste for grilled or roasted meats. 
If using for chicken add Rosemary. 

Recipe courtesy of clerk at Portuguese grocery on Augusta Ave in Toronto. 
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Nam Prik

2 tablespoons whole, dried shrimp, chopped
6 cloves garlic, chopped
4 dried red chilies (including seeds) chopped
1 teaspoon sugar
3 tablespoons fish sauce (Nam Pla)
3 tablespoons lime juice 
2 fresh red or green Serrano chilies, seeded and finely chopped
3 pea eggplants (Makeua Puong), chopped (optional)

In a mortar or food processor, pound or grind the shrimp, garlic, dried chilies and sugar until the mixture is fragmented and well blended.
Gradually add the fish sauce and lime juice, spoonful by spoonful, until you have a consistent mixture. Pour in a serving bowl and stir in the fresh chilies and pea eggplant (if available). This sauce keeps well for several weeks, refrigerated and tastes even better after a day or so of storage. 

Source: The Original Thai Cookbook
Jennifer Brennan
Page 217, 218
