Molho de Vilão

This is one of those sauces that goes great with a lot of things--pork chops and steaks especially. I'm almost surprised that we have a recipe with actual measurements since my experience in learning to cook Portuguese food has usually consisted of conversations like this:

Me: So how much garlic to I need?

A minha sogra: You know, enough.

Me: How much is enough?

A minha sogra: The usual amount.

Me: Ah, yes. The "usual."

--Mark

Ingredients:

1 tsp. garlic
red pepper to taste
1/4 cup vinegar
1/4 cup water
salt to taste
pan drippings from meat or oil

Instructions:

Heat the pan drippings and fry the garlic and red pepper. Do not burn. Add vinegar and water and bring to a boil, stirring constantly. Cook until drippings are loosened from the pan. Pour over meat.

Note:

Be sure to have bread handy so you can taste the sauce as you make it. Add more water if it is too bitter.