Piri Piri Spicy Herb Oil Recipes

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PILI PILI (SPICY HERB OIL)



Pili Pili (Spicy Herb Oil) image

This spicy oil with an African name is popular throughout Provence. It's usually on the table in pizzerias for drizzling, but it's also terrific drizzled over vegetables, grilled meats or fish, grains and bread - whatever you want to add a kick to. In France it is made with very hot bird chilies. You could use fresh Thai chilies for this, but I'm using dried chiles de arbol, because that's what I have on hand and it makes an oil that will last for months.

Provided by Martha Rose Shulman

Categories     condiments

Time 15m

Yield 1 to 1.25 cups oil

Number Of Ingredients 7

2 teaspoons dried oregano
2 bay leaves, crumbled
1 teaspoon fennel seeds (optional)
4 sprigs fresh thyme
2 sprigs fresh rosemary (optional)
12 whole small dried red chili peppers or Japanese chilies, or about 8 chiles de arbol, broken in half, or 2 teaspoons red pepper flakes
1 to 1 1/4 cups olive oil (does not need to be extra virgin), or a combination of olive oil and grapeseed oil, as needed

Steps:

  • Place the herbs, chiles and oil in a medium saucepan and heat slowly over low heat until they begin to sizzle. If you insert a thermometer, the temperature should not go above 220ºF. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to cool.
  • Transfer the herbs and chiles to a clean, sterilized bottle (you may need to use a funnel to do this neatly). Pour on the olive oil. Close tightly and allow to stand in a dark, cool place for a week to mature.

Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 91 grams, Carbohydrate 23 grams, Fat 109 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 25 milligrams, Sugar 13 grams

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.

PIRI PIRI OIL



Piri Piri Oil image

Classic extra-virgin olive oil gets a kick from spicy habanero chiles and tart lemon zest in this recipe from Dave DeWitt's "The Complete Chile Pepper Book."Also Try:Oregano-Garlic Green Chile Vinegar

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 3 cups

Number Of Ingredients 4

3 cups extra-virgin olive oil
2 habanero chiles, halved lengthwise
1 teaspoon lemon zest
2 dried bay leaves

Steps:

  • Place all ingredients in a clean jar and close tightly. Transfer to refrigerator and let stand at least 2 weeks, until desired level of heat is reached, stirring every 2 to 3 days. Remove chiles and keep refrigerated until ready to use.

PIRI-PIRI SPICE MIX (MAKE YOUR OWN)



Piri-Piri Spice Mix (make your own) image

Make and share this Piri-Piri Spice Mix (make your own) recipe from Food.com.

Provided by Derf2440

Categories     Canadian

Time 5m

Yield 2 tablespoons

Number Of Ingredients 8

1 1/2 teaspoons paprika
1 teaspoon dried oregano, crushed
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground piri-piri pepper (or cayenne pepper, add more if you wish)

Steps:

  • In a small bowl, mix all ingredients together.
  • Brush olive oil on meat then sprinkle or rub spice mix on.

Nutrition Facts : Calories 21.5, Fat 0.4, SaturatedFat 0.1, Sodium 584.9, Carbohydrate 4.7, Fiber 1.5, Sugar 0.3, Protein 0.9

PIRI PIRI (SPICY HERB OIL)



Piri Piri (Spicy Herb Oil) image

This is sort of an European version of the spicy oil, read: Not as Hot! It will still give a kick to whatever you put it on. It's good for drizzling on pizza, over vegetables, grilled meats or fish, or even drizzled on fresh bread. Sometimes it is made with the very hot bird chilies or Thai chilies. This version uses dried so that it lasts for months.

Provided by threeovens

Categories     For Large Groups

Time P5DT10m

Yield 1 cup, 20 serving(s)

Number Of Ingredients 7

2 teaspoons dried oregano
2 bay leaves, crumbled
1 teaspoon fennel seed (optional)
4 sprigs fresh thyme
2 sprigs fresh rosemary (optional)
2 teaspoons crushed red pepper flakes (see note below)
1 cup olive oil, more as needed (does not need to be extra virgin and can be combined with grapeseed oil)

Steps:

  • In a medium saucepan, heat herbs, chiles, and oil, slowly, over low heat until they begin to sizzle (less than 220 degrees F).
  • Turn off the heat and when they stop sizzling, cover and allow to cool.
  • Pour into a clean, sterilized bottle, cover tightly and let stand in a cool, dark place for a week before using.
  • NOTE: Instead of crushed red pepper flakes you could also use 12 whole small dried red chili peppers or Japanese chilies, or 8 dried chiles de arbol, broken in half.

Nutrition Facts : Calories 96, Fat 10.8, SaturatedFat 1.5, Sodium 0.3, Carbohydrate 0.1, Fiber 0.1

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