How To Make Piri Piri Sauce Food
PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE
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
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!
PIRI PIRI SAUCE
This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." The Portuguese had a huge influence on African cooking. Posted for ZWT. *Cooking time includes storage/wait time in fridge.*
Provided by alligirl
Categories Sauces
Time P7DT30m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 250.7, Fat 27.3, SaturatedFat 3.8, Sodium 196, Carbohydrate 2.3, Fiber 0.9, Sugar 0.2, Protein 0.5
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.
PIRI PIRI SAUCE
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
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.
PIRI PIRI SAUCE
Steps:
- Soak the chiles overnight, then transfer to a blender along with the oil, cilantro, lemon juice, coriander, basil, cumin, dill, ginger, smoked paprika, black pepper, cinnamon, nutmeg, preserved lemon, garlic, bell pepper and salt. Blend until smooth.
- Use as a stand-alone hot sauce or marinade for grilling chicken wings. (Makes enough to marinate about 4 pounds of chicken wings.)
EMERIL'S PIRI PIRI
Straight from Emeril Lagasse. This spicy Portuguese sauce makes an excellent condiment for soups and other pasta dishes, It should be made a few days in advance to allow the flavors to blend. Can be used in seafood broth.
Provided by Timothy H.
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients except the garlic in a medium sauce pan over high heat. Cook stirring for four minutes. Add the garlic. Remove from heat and cool to room temperature. Pour into a food processor or blender and pulse until smooth. Refrigerate in an airtight container for seven days before using. Piri Piri sauce will keep for up to one month refrigerated in an airtight container. Bring to temperature before using.
Nutrition Facts : Calories 998.1, Fat 109.1, SaturatedFat 15, Sodium 783.1, Carbohydrate 8.3, Fiber 3.2, Sugar 0.8, Protein 1.9
PIRI-PIRI SPICE MIX (MAKE YOUR OWN)
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
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
TRADITIONAL PORTUGUESE PIRI PIRI SAUCE FOR CHICKEN
I love churrasqueira chicken and have been looking for a recipe to make it myself. I found this on Breakfast Television Toronto's web site. They got the recipe from Roasty Chicken Churrasqueira which is in the town of Maple just north of Toronto. A friend told me that she's used this sauce for fish and shrimp, too. I've tried it on shrimp and it's wonderful. Simply marinate the shrimp for an hour and then drain the shrimp, discard the sauce and grill the shrimp on the barbie.
Provided by Dreamer in Ontario
Categories Sauces
Time 1h20m
Yield 1 cup
Number Of Ingredients 8
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!
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