Emerils Piri Piri Recipes

PIRI PIRI-CARNE SPART

Steps:

• Preheat the grill. In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. (Alternatively, allow the mixture to cool slightly then transfer to a blender and puree until smooth.) Stir in the cilantro and kosher salt. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Marinate the sliced beef in 1 cup of the piri piri for 3 to 4 hours, under refrigeration.
• Remove the beef and make several slits in the beef about 1/4-inch apart, save the excess sauce for basting. Thread the meat through the swizzle sticks. Place the skewers on the grill. Cook for 2 to 3 minutes on each side. Place the remaining piri piri in a saucepan and bring up to a simmer. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Essence.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

EMERIL'S PIRI PIRI

Steps:

• Combine all ingredients except the garlic in a medium sauce pan over high heat. Cook stirring for four minutes. Add the garlic. Remove from heat and cool to room temperature. Pour into a food processor or blender and pulse until smooth. Refrigerate in an airtight container for seven days before using. Piri Piri sauce will keep for up to one month refrigerated in an airtight container. Bring to temperature before using.

PIRI PIRI SAUCE

Steps:

• Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

PIRI PIRI SAUCE

Steps:

• Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
• Add the garlic, remove from the heat, and let cool to room temperature.
• Pour into a food processor or blender and pulse until smooth.
• Strain through a fine-mesh strainer.
• Refrigerate in an airtight container for 7 days before using.

EMERIL'S HOMEMADE PEPPER SAUCE

Steps:

• Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
• Cut crosswise into 1/2-inch-thick slices.
• Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
• Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
• Pour the mixture into a food processor or blender and process until smooth.
• Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
• Refrigerate and let age for at least 2 weeks before using.
• **Note - The sauce can be stored in the refrigerator for up to 6 months.

PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE

Steps:

• For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
• Pack the chiles and peppers into a sterilized jar with the salt.
• Seal and leave for 4 weeks.
• After 4 weeks, put in a food processor, add the vinegar and blend.
• Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
• Enjoy!

HOMEMADE PIRI-PIRI ( HOT SAUCE) MIA'S WAY

Steps:

• First remove the stems from the hot peppers, but leave the seeds inches.
• Next you peel the garlic bulbs, and the onion.
• Add all of the ingredients into a blender, for the exception of 1/2 cup salt and olive oil.
• Blend everything until its very well blended. Like a thick sauce.
• Now you pour it into a bowl, and sprinkle the remaining salt and olive oil over the sauce. Leave it for 4-5 days in a dark cool place, remember to stir it 2-3 times a day.
• Now just pour into distilled jar, add a little more oil if it looks too dry, and store away. Enjoy!