Piri Piri Chilli Dip Recipes

SPICY PERI PERI DIP

Steps:

• Prepare: If using block cream cheese let it come to room temperature and soften slightly. Cheese from a plastic container can be used immediately, it's softer. Finely chop the green onions, set aside. Grate the cheese, set aside.
• Fluff: Place cream cheese, sour cream, 1 tablespoon peri peri sauce, salt and pepper in a mixing bowl. Beat with a handheld mixer until fluffy. Taste and add 1-2 extra tablespoons hot sauce to make it the dip as spicy as you like.
• Mix: Fold in green onions and grated cheese. Adjust the taste with salt and pepper if necessary.
• Refrigerate for 2-3 hours before serving.

PIRI PIRI CHICKEN DIP RECIPE BY TASTY

Steps:

• Fry the chicken in a little oil for a few minutes until cooked through.
• Stir in the cream cheese until it's melted.
• Stir in the piri piri sauce.
• Transfer all of this to an oven-safe dish and top with grated cheese.
• Grill (broil) for 5 minutes or until the cheese is bubbly.
• Serve with a selection of crackers.
• Enjoy!

CHILI DIP

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

PIRI PIRI CHICKEN

Steps:

• Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
• Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
• Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

PIRI-PIRI DRESSING / DIPPING SAUCE

Steps:

• Place the chilies, garlic, lemon juice, salt and olive oil in a food processor.
• Process until thoroughly blended. Serve as a dipping sauce.

PIRI-PIRI (CHILLI DIP)

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.

EASY PIRI-PIRI PULLED PORK

Steps:

• Tip all the ingredients except the pork into a small blender or mini chopper, season with salt and blitz until smooth. Sit the pork in a casserole dish and pour over the tomato mixture. Swill the blender out with 200ml water and pour that over too. Leave for at least 1 hr to marinate at room temperature or cover and chill overnight.
• Heat the oven to 170C/150C fan/gas 3½. Cover the pork with foil and cook in the oven for 2 hrs. Remove from the oven to check - if the sauce is drying out, add a splash more water. Cover again and put back in the oven for another hour or until tender.
• Shred the meat into the sauce with two forks, discarding any big chunks of fat. Check for seasoning, adding a pinch more salt and chilli flakes, if you prefer more heat. Can now be frozen for up to three months. Defrost fully and reheat in a pan over a low heat, with a splash more water if needed. Serve in buns, on top of jacket potatoes or in tacos.