Pili Pili Piri Piri Sauce Food
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!
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.
PILI PILI PIRI PIRI SAUCE
This recipe is from the former Portuguese colony of Mozambique. The word 'pili' and also 'piri' are words in the local languages for the English word pepper and is the name for the African bird's eye chile.
Provided by Member 610488
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 554.4, Fat 30.9, SaturatedFat 5.4, Sodium 1189.3, Carbohydrate 79.9, Fiber 29.5, Sugar 3.9, Protein 12.7
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
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.)
PILI PILI SAUCE
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Pulse chiles, onion, and garlic in a food processor until chopped. Add oil, lemon juice, and 1/2 teaspoon salt; puree. Season with salt.
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 is a really versatile sauce: I've used it as a marinade or a baste, on chicken, pork and beef and it's turned out great every time. The recipe is from chatelaine.com.
Provided by CoCaShe
Categories Sauces
Time 30m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut garlic cloves in half and coarsely chop the red pepper and jalapeno (including the seeds).
- Place chopped garlic and peppers in a medium-size saucepan over medium heat. Add oil, vinegar, salt and chili flakes and stir often until peppers sizzle and soften (about 4 minutes).
- Pour mixture into a bowl and refrigerate for about 10 minutes, or until cool.
- Pour mixture into blender and pulse until pureed.
- This sauce can be used as a marinade, or simply pour on the meat prior to barbecuing or even use to baste once its on the grill. If you have too much, the leftovers can be stored in the fridge for up to a week.
Nutrition Facts : Calories 253.1, Fat 27.1, SaturatedFat 3.8, Sodium 583.2, Carbohydrate 3.2, Fiber 0.8, Sugar 1.4, Protein 0.6
PIRI PIRI SAUCE
When people make "authentic" piri piri, they often add fish sauce for the salty, pungent flavour. However, to keep things vegan (and avoid it going wonky in the fridge or freezer) I used fish mint instead, which provides the flavour without the animal products
Provided by YummySmellsca
Categories Sauces
Time 15m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a blender or food processor and blend to a smooth paste.
- Transfer to a jar and freeze or store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 59.4, Fat 4.7, SaturatedFat 0.6, Sodium 149.7, Carbohydrate 4.3, Fiber 0.7, Sugar 2.2, Protein 0.9
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