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Because fresh piri-piri peppers are impossible to nd in North America, choosing the right chile to substitute can be a challenge. Chileheads will automatically reach for the hottest of the hot, but hold o : piri-piri peppers vary enormously. The ones used in Portuguese cooking clock in at about the 40,000- to 60,000-unit mark on the Scoville scale, developed to measure the heat in chiles. While piri-piri peppers are most de nitely hot, they won’t blow o the top of your head. Substitute fresh or dried red cayenne, tabasco, pequín, or santaka peppers. In your supermarket, look for those that rank a heat rating of 7 or 8 (on a scale of 1 to 10).

PORK porco (poor-koo)

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The new portuguese table david leite  

The new portuguese table david leite