Molho De Piri Piri Portuguese Hot Red Pepper Sauce Recipes

PIRI PIRI SAUCE

Piri Piri Sauce image

Provided by Food Network

Yield 3 cups

Number Of Ingredients 7

Ingredients

8 turns freshly ground pepper
1 tablespoon minced garlic
1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt

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.

MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)

Molho De Piri-Piri (Portuguese Peri-Peri Marinade Sauce) image

This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.

Provided by AaliyahsAaronsMum

Categories < 15 Mins

Time 2m

Yield 1/4 cup, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -5 fresh red habanero peppers (stemmed and deseeded)
2 -3 garlic cloves
4 tablespoons lemon juice or 4 tablespoons lime juice
1 teaspoon sea salt (to taste)
1 teaspoon dried oregano
4 -5 tablespoons olive oil

Steps:

If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
Then add in the dried oregano and grind it in for another minute.
Add in the rest of the ingredients and give it a thorough mix.
You may leave the marinade refrigerated to infuse or use it up straight away.
Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.

MOLHO DE PIRI PIRI GRILLED CHICKEN

Molho De Piri Piri Grilled Chicken image

An dish with origins in Africa. Flare-ups, of course, are inevitable. To avoid charring your food beyond recognition, move it to a cooler corner of the grill or adjust the flame. Recipe loosely adapted from the Urban Griller. Time not included for the advance making of the Piri Piri sauce.

Provided by gailanng

Categories Whole Chicken

Time P1DT40m

Yield 1 fryer

Number Of Ingredients 15

Ingredients

3/4 cup molho de piri-piri (see recipe below)
1 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon salt
1 orange, cut into small segments, rind and pithy strings removed
1 fryer
2 -3 fresh hot chili peppers, chopped (bird's eye or other red chili)
4 tablespoons lemon juice or 4 tablespoons lime juice
5 tablespoons oil
1/2 cup red wine vinegar
1 tablespoon cayenne pepper or 1 tablespoon dried chili pepper flakes
1 tablespoon minced fresh garlic
1 tablespoon paprika (preferably smoked paprika)
1 teaspoon salt
1 teaspoon dried oregano or 1 tablespoon fresh oregano

Steps:

In a blender, mix together the first 5 ingredients, then set aside.
Place the chicken breast side down. Using poultry shears, cut along one side of the backbone, then the other. Discard the bone or use it for stock. Turn the chicken breast side up, open and press down firmly with the palm of your hand to flatten. Then using a mallet, pound the chicken to flatten further. Place chicken in a flat dish (or resealable food-safe plastic bag) and coat with marinade. Cover and marinate for several hours or overnight in the refrigerator. Remove the chicken from the refrigerator and let it return to room temperature.
Meanwhile, heat a gas BBQ or charcoal grill to a medium heat. Getting your grill hot prior to placing the chicken is important. Baste the chicken with some of the reserved marinade then place it breast side down on the grill and cook until the skin is a deep brown and shows grill marks, about approximately 15-20 minutes Flip and repeat, for about another 15-20 minutes. Brush liberally additional sauce onto the Piri Piri chicken in the last 15 minutes of cooking and serve with remaining sauce .
To Make Molho de Piri Piri: Remove the stems from the chilis. Place all the ingredients (including the seeds) in a food processor and purée. Pour the mixture into a small glass jar and let steep for at least 24 hours, preferably 1 week, in the refrigerator. The Sauce will keep for 1 month. Shake well before using.

Nutrition Facts : Calories 2780.3, Fat 209.2, SaturatedFat 48.9, Cholesterol 690, Sodium 4159.3, Carbohydrate 42, Fiber 10, Sugar 20.1, Protein 177.4

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