Early in the sixteenth century, chiles were transferred from Portuguese Brazil to their colony of Angola. These small, piquin-like chiles (which were probably Brazilian malaguetas) were called piri-piri (pepper-pepper) and became an integral part of the local cuisine. The sauce made from them was transferred back to Portugual, where it is a staple on dining tables--served with seafood, soups, and stews. Since the piri-piri chiles are not usually available, use chiles de árbol, cayenne chiles, chile piquins, or chiltepíns. Note: This recipe requires advance preparation.
Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.