Periperi Portuguese Hot Sauce Food

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

Time 5m

Number Of Ingredients 5

Ingredients

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

PERIPERI (PORTUGUESE HOT SAUCE)

Periperi (Portuguese Hot Sauce) image

I found this on a Portugues website, and thought it was good to share. I like the idea that you can use this sauce the same way you can use tabasco sauce.

Provided by Studentchef

Categories Very Low Carbs

Time 5m

Yield 1 jar

Number Of Ingredients 3

Ingredients

1 cup olive oil
1 cup whiskey
dried bell pepper, handful of

Steps:

Combine the ingredients, let stand for a month or two. Use liberally on everything.

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Molho de Piri-Piri Portuguese Hot Red Pepper Sauce image

Provided by Food Network

Categories main-dish

Yield about 1 1/2 cups

Number Of Ingredients 4

Ingredients

2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar

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.

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

Molho De Piri-Piri (Portuguese Peri-Peri Marinade Sauce) image

This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.

Provided by AaliyahsAaronsMum

Categories < 15 Mins

Time 2m

Yield 1/4 cup, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -5 fresh red habanero peppers (stemmed and deseeded)
2 -3 garlic cloves
4 tablespoons lemon juice or 4 tablespoons lime juice
1 teaspoon sea salt (to taste)
1 teaspoon dried oregano
4 -5 tablespoons olive oil

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.

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