Piri Piri Or Peri Peri Spice Mix Recipes

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PIRI-PIRI OR PERI-PERI SPICE MIX



Piri-Piri or Peri-Peri Spice Mix image

Entered for safe-keeping. From June 2012 Vegetarian Times. In Spain and Portugal, piri-piri or peri-peri are used as generic terms for hot sauces and chili powders used for barbecue. This recipe is smoky and hot, with a bitter-sour hint of lemon peel.

Provided by KateL

Categories     Spanish

Time 2m

Yield 1/4 cup

Number Of Ingredients 7

2 tablespoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon lemon peel
1/2 teaspoon ground oregano

Steps:

  • Combine all ingredients in small bowl. Store in airtight container.

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.

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