Piri Piri Oil Food

PIRI-PIRI OIL

Steps:

• Combine all ingredients in a jar and seal tightly.
• Place the sealed jar in the refrigerator and let steep for minimum of two weeks, stirring every two or three days.
• The longer it steeps the hotter it will become.
• When it's hot enough for your tastes, you can (if you wish) strain out the chilies and bay leaves.

PIRI PIRI OIL

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 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.)

PIRI-PIRI (CHILLI DIP)

Steps:

• Heat a saucepan on medium heat and add 4tbsp oil.
• To the oil add the chopped onion, garlic, ginger and fry them for 3 minutes or until lightly browned.
• To the onion, add the tomato purée, canned tomatoes, salt, coriander powder, garam masala, lemon juice, turmeric, curry powder and mix them well.
• Reduce the heat to low and let it cook for 15minutes.
• After 15 minutes, using a mixer, purée it.
• Bring it back to heat and add 120ml of oil, chili powder/seeds.
• Cover the pan with a lid and let it cook for another 30 minutes, stirring occasionally.
• Taste and adjust the seasoning to suit your taste.
• Let the sauce cool before transferring into a container and refrigerating.

PIRI PIRI SAUCE

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 (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!

AFRICAN PIRI - PIRI KABOBS

Steps:

• Peel sweet potatoes, if desired and cut into 1 1/4 inch cubes.
• Cook potatoes in lightly salted boiling water for 5 minutes or until slightly tender.
• Drain, cool slightly.
• Alternately thread the sweet potato, venison or beef and sweet pepper pieces on 4 long metal skewers, leaving a 1/4 inch space between pieces.
• Brush with olive oil and sprinkle generously with piri-piri spice.
• Place kabobs on the lightly oiled rack of the grill directly over medium heat.
• Grill for 25 to 35 minutes or until sweet potatoes are tender, turning occasionally.

PIRI PIRI (SPICY HERB 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.