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Not that far, about 90 minutes north near Coimbra! I've been to Peniche a few times and the Berlenga Islands - it's very nice there. What is your connection?

During the summer I freeze my chilli crop and then make a huge batch of hot sauce at once, fermenting a mash for several weeks. But last year as an experiment I smoked some fresh peppers before fermenting and also smoked some completed sauce. Both experiments worked great and I now want to smoke...

Hello! I'm a Brit now living in central Portugal, growing about 50 chilli plants in pots every summer and using almost entirely for hot sauce - though I have tried various jams and chutneys. I currently make sauce with a fermented mash but I'm always interested in new ideas!