Piri Piri Sauce Portugal Algarve Homemade Recipes

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PORTUGUESE PIRI-PIRI HOT SAUCE



Portuguese Piri-Piri Hot Sauce image

This Portuguese piri-piri hot sauce is made with bird's eye chiles, which can be used on chicken, shrimp, pork, or just about any dish in Portugal.

Provided by David Leite

Categories     Condiments

Time 5m

Number Of Ingredients 5

4 to 8 fresh hot chilis (depending on the heat (see LC Note above))
2 garlic cloves (minced)
Juice of 1 lemon
Pinch of salt
1/2 to 1 cup extra-virgin olive oil

Steps:

  • Coarsely chop the peppers and discard stems.
  • Place the chilis and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
  • You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.

Nutrition Facts : ServingSize 1 tablespoon, Calories 66 kcal, Carbohydrate 1 g, Protein 0.3 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 0.3 g, Sugar 1 g, UnsaturatedFat 6 g

PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE



Piri Piri Sauce (Portugal, Algarve) Homemade image

Recipezaar already has 11 recipes for piri piri (sauce, dressing, oil, spice) and 10 recipes using it, so why add another? First, piri piri is in the cuisines of Africa, Portugal, South America and the Caribbean, so there are variations to the ingredients, heat and form. Second, all of the versions currently posted are "quick", i.e., whether the ingredients are raw or cooked, you can prepare them and use them the same day -- this version is the more authentic marinated and pickled version (Warning: from the time you start to make this until the time you can use it is 5 weeks!! I didn't count this in the prep time). Finally, I've had this version, love the taste and know how reliable the recipe source is. With credit to Elisabeth Luard's "The Food of Spain and Portugal: A Regional Celebration", here is piri piri as made in the Algarve ... Recipe provided for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories     Peppers

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 4

8 ounces hot red chili peppers, fresh, seeds and veins removed, roughly sliced
8 ounces mild red peppers, seeded and roughly sliced
1/4 cup coarse salt
2/3 cup white wine vinegar

Steps:

  • For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
  • Pack the chiles and peppers into a sterilized jar with the salt.
  • Seal and leave for 4 weeks.
  • After 4 weeks, put in a food processor, add the vinegar and blend.
  • Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
  • Enjoy!

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