Best Piri Piri Sauce Recipes

TRADITIONAL PORTUGUESE PIRI PIRI SAUCE FOR CHICKEN

Steps:

• Add all ingredients to a bowl and whisk together.
• Brush on chicken before barbecuing (or baking in oven @ 350 °F for 1.25 hours WITHOUT opening the door during during entire cooking process.) It helps the flavour if you marinate the chicken for a few hours prior to cooking!

PIRI PIRI SAUCE

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.

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Steps:

• Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

PORTUGUESE CHICKEN IN PIRI PIRI SAUCE

Steps:

• Mix all ingredients for the marinade together. If you find it annoying crushing up the garlic you can buy it pre crushed from the shops.
• Use a sharp knife cut chicken into six pieces so that you have the breast and lower part of the chicken as well as the 4 drumsticks and wings, (visualize the look of the chicken at Nando's). Cut off any excess fat but leave most of the skin as it will add to the flavor.
• Make several small incisions into the chicken to later help it absorb the marinade.
• Bask the chicken well in the marinade and allow it to marinate in the fridge for at least 1 hour.
• Meanwhile mix the Piri Piri seasoning with the lemon juice and the oil. You can find Piri Piri seasoning easily from the shops and it saves you having to chop if 10-12 red chillies and chop up a bay leaf and such, just makes the process a lot simpler. Also add a pinch of salt.
• Pre heat the grill and insert the chicken. Bask the chicken frequently with any excess marinade.Turn the chicken frequently and make sure it doesn't burn.Cook for approximately 30 minutes.
• Remove the chicken from the grill/BBQ and allow it to cool before lathering it in the Piri Piri sauce. Serve with potatoes and what ever else you desire.
• Charcoal grill or BBQ preferred but gas grill works almost as well.
• Seven easy steps to Heaven!

MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)

Steps:

• If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
• If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
• Then add in the dried oregano and grind it in for another minute.
• Add in the rest of the ingredients and give it a thorough mix.
• You may leave the marinade refrigerated to infuse or use it up straight away.
• Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.

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 SAUCE

Steps:

• Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
• Add the garlic, remove from the heat, and let cool to room temperature.
• Pour into a food processor or blender and pulse until smooth.
• Strain through a fine-mesh strainer.
• Refrigerate in an airtight container for 7 days before using.

PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE

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!

HOMEMADE PIRI-PIRI ( HOT SAUCE) MIA'S WAY

Steps:

• First remove the stems from the hot peppers, but leave the seeds inches.
• Next you peel the garlic bulbs, and the onion.
• Add all of the ingredients into a blender, for the exception of 1/2 cup salt and olive oil.
• Blend everything until its very well blended. Like a thick sauce.
• Now you pour it into a bowl, and sprinkle the remaining salt and olive oil over the sauce. Leave it for 4-5 days in a dark cool place, remember to stir it 2-3 times a day.
• Now just pour into distilled jar, add a little more oil if it looks too dry, and store away. Enjoy!

PIRI PIRI AFRICAN SEAFOOD SAUCE

Steps:

• If you are using fresh red chiles -- it is important that they be red, for the proper color of piri piri -- chop them roughly. If you really want to make this authentic, find yourself the tiny "bird's eye" chiles, which are appallingly hot. Any hot chile will do, though. Throw everything into a food processor except the oil. Buzz on high until smooth. Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running. Once it is all incorporated, put the sauce in a glass jar and let stand at room temperature for up to a day. For longer storage, seal in a jar and keep in the fridge up to a month. How best to use piri piri? With seafood that is fried, grilled or broiled. A little goes a long way.

PILI PILI PIRI PIRI SAUCE

Steps:

• Using 1 tbsp olive oil in a skillet, saute peppers and onion for 10 minutes. Add to food processor or blender along with remaining ingredients. Puree until desired consistency.
• Add to freshly cleaned skillet and bring sauce to medium heat. Cook for 10 minutes. Allow to cool and refrigerate. Use within 2 weeks.

PIRI PIRI SAUCE FOR CHICKEN

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. Recipe courtesy of Emeril Lagasse