The Portuguese learned to love chiles in their former colony, Brazil. The chile in question here is one of the smallest members of the capsicum family, a bullet-shaped brute one quarter to one half inch in length; its diminutive size belies its ferocious bite. Piri-piri peppers go by the name of pimenta malagueta in Brazil and gindungo in Angola. Piri-piri sauce has become an indispensable part of barbecue all over the Portuguese-speaking world. If you live near a Portuguese or Brazilian market, you may be able to find fresh or bottled piri-piri or malagueta peppers. Acceptable substitutes include fresh or pickled cayenne peppers; péquin chiles from Mexico; Thai chiles; or in a pinch jalapeños.
The sauce goes especially well with grilled fish or chicken; serve it with any dish you feel could use an Iberian blast of heat.