Piri Piri African Seafood Sauce Recipes

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HOW TO MAKE PIRI- PIRI SAUCE



How to Make Piri- Piri Sauce image

Piri-Piri Sauce is a blend of African bird's eye chili that is mostly grown in African countries. It is sour, a little sweet and slightly salty- making it a really complex and versatile sauce that you can use on almost anything.

Provided by Imma

Categories     Condiment

Time 10m

Number Of Ingredients 13

½ medium red pepper
2-3 jalapeno peppers, (fresh, coarsely chopped, seeds removed)
6 chili pepper, (fresh, coarsely chopped)
5-6 cloves garlic
4 large basil leaves
1-2 tablespoon fresh oregano
¼ cup onions, (chopped)
1 cup olive oil
1 tablespoon smoked paprika
Lemon juice, (adjust to taste)
1½ teaspoon salt, (to taste)
1 teaspoon black pepper, (freshly ground)
¼ cup dark vinegar, (optional)

Steps:

  • Blend red pepper, jalapeno, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil to facilitate blending. Then mix in smoked paprika, lemon juice, black or white pepper, and vinegar. Adjust for salt and seasoning. Refrigerate and use when ready.

Nutrition Facts : ServingSize 2 tablespoons, Calories 264 kcal, Carbohydrate 6 g, Protein 1 g, Fat 27 g, SaturatedFat 4 g, Sodium 441 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 23 g

PIRI PIRI SAUCE



Piri Piri Sauce image

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

10 red Fresno chiles, stemmed, seeded, and coarsely chopped
2 garlic cloves, minced
2 tablespoons minced ginger
1/2 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
1 tablespoon granulated sugar, plus more as needed
1 teaspoon kosher salt, plus more as needed

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 SAUCE



Piri Piri Sauce image

Provided by Food Network

Categories     condiment

Yield 3 cups

Number Of Ingredients 7

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.

EMERIL'S PIRI PIRI



Emeril's Piri Piri image

Straight from Emeril Lagasse. This spicy Portuguese sauce makes an excellent condiment for soups and other pasta dishes, It should be made a few days in advance to allow the flavors to blend. Can be used in seafood broth.

Provided by Timothy H.

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

3/4 cup olive oil
2 fresh jalapeno peppers, coarsely chopped
1 fresh poblano pepper, coarsely chopped
1 1/2 teaspoons fresh red peppers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons minced garlic

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.

Nutrition Facts : Calories 998.1, Fat 109.1, SaturatedFat 15, Sodium 783.1, Carbohydrate 8.3, Fiber 3.2, Sugar 0.8, Protein 1.9

PIRI-PIRI OIL



Piri-Piri Oil image

This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Can be used in place of olive oil in almost any recipe. Pimento leaves are traditionally used in this recipe, but are hard to find. NOTE: This recipe requires minimum 2 weeks advance preparation. From "Too Many Chiles" by Dave DeWitt and Nancy & Jeff Gerlach.

Provided by Chef Sean 2

Categories     Peppers

Time 5m

Yield 3 Cups

Number Of Ingredients 4

3 cups extra virgin olive oil
2 habanero peppers, cut in half and seeded
1 teaspoon lemon zest
2 bay leaves

Steps:

  • Combine all ingredients in a jar and seal tightly.
  • Place the sealed jar in the refrigerator and let steep for minimum of two weeks, stirring every two or three days.
  • The longer it steeps the hotter it will become.
  • When it's hot enough for your tastes, you can (if you wish) strain out the chilies and bay leaves.

Nutrition Facts : Calories 1921.9, Fat 216.1, SaturatedFat 29.8, Sodium 7.1, Carbohydrate 2.8, Fiber 0.5, Sugar 1.6, Protein 0.6

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