Portuguese fire in a bottle

A splash of piri piri hot sauce is the secret to the fiery glow of Koo Zee Doo's grilled frango chicken and piri piri shrimp.

Chef David Gilberg has begun bottling the sauce so you can re-create those spicy Portuguese classics at home. Made from dried malagueta peppers, garlic, sea salt, and vinegar, Gilberg's pale-orange rendition of the condiment has a sharp, fruity heat and a well-balanced tang.

Combine with equal parts vinho verde wine and butter to finish shrimp in the pan, or paint a finishing shine on chicken on the grill.

- Craig LaBan

Piri piri hot sauce, $7, Koo Zee Doo, 614 N. Second St., 215-923-8080, or $8 at One Shot Coffee, 217 W. George St. 215-627-1620.