Homemade Piri Piri Hot Sauce Mias Way Recipes
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.
HOMEMADE PIRI-PIRI ( HOT SAUCE) MIA'S WAY
I got this recipe from an aunt of mine years ago. You can add it to a roast B.Q. into what ever you desire. Sometimes if I have fresh parsley on hand I add that to. I usually make enough to do me the whole years, sometimes more. But "BEWARE" its very "HOT" so have the beer handy! Ha!! I hope you all enjoy it, as much as I do.
Provided by Mia 3
Categories Peppers
Time 40m
Yield 4 liter jars
Number Of Ingredients 4
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!
Nutrition Facts : Calories 1188.2, Fat 110.3, SaturatedFat 15.1, Sodium 42491, Carbohydrate 51.5, Fiber 8, Sugar 26.7, Protein 10.8
PIRI PIRI SAUCE
It's hard to go a day in Mozambique without eating something that's touched with piri piri sauce (sometimes written as peri peri). The sauce, made with chiles, citrus, and oil, is Portuguese in origin, but peri is actually the Swahili word for "chile" and refers to a specific type of chile pepper that is said to have been first cultivated in Africa. While the sauce is traditionally made with piri piri chiles, all different kinds of hot peppers work well. We found that red Fresno chiles, readily available in the United States and not quite as hot as jalapeños, work really well. However, if you can only find jalapeños, just use three fresh ones in place of the red Fresno chiles. Use the sauce anywhere you would use sriracha. Try it on grilled chicken, toss it with raw cashews and then roast them for a great snack with cocktails, stir it into a seafood stew, or use it for Prego Rolls (Steak and Piri Piri Sandwiches).
Provided by Food Network
Categories condiment
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.
PIRI-PIRI (CHILLI DIP)
Piri-piri is a popular Tanzanian dip used for grilled meat and chicken. Sometimes it is also mixed and eaten with rice. It might seem like lot of ingredients, but the preparation is very simple. One of the good things about this sauce is that the quantity of chili powder can be adjusted to suit your personal taste. (In Tanzania, it is very hot). Got this on the net !
Provided by Mini Ravindran
Categories Spreads
Time 1h
Yield 400 grams
Number Of Ingredients 14
Steps:
- Heat a saucepan on medium heat and add 4tbsp oil.
- To the oil add the chopped onion, garlic, ginger and fry them for 3 minutes or until lightly browned.
- To the onion, add the tomato purée, canned tomatoes, salt, coriander powder, garam masala, lemon juice, turmeric, curry powder and mix them well.
- Reduce the heat to low and let it cook for 15minutes.
- After 15 minutes, using a mixer, purée it.
- Bring it back to heat and add 120ml of oil, chili powder/seeds.
- Cover the pan with a lid and let it cook for another 30 minutes, stirring occasionally.
- Taste and adjust the seasoning to suit your taste.
- Let the sauce cool before transferring into a container and refrigerating.
Nutrition Facts : Calories 4.2, Fat 0.4, SaturatedFat 0.1, Sodium 17.6, Carbohydrate 0.1, Sugar 0.1
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