Piri-Piri Sauce
Quick Recipes Portuguese Simple Recipes Fasting Recipes Grilling Recipes Vegetables Sauces and Salsa
I didn't use super hot piri-piri peppers (very hot, small, red peppers), but the long ones you can find at any grocery store (I think they're called Bulgarian hot peppers), but the spiciness of the sauce didn't need to be any stronger for my taste. This little sauce is great served over any grilled or roasted meat, or over boiled eggs or fried eggs. And you'll surely find other uses for it, because it's the kind of sauce that makes you lick your fingers. You'll see after you finish it - your fingers won't be able to stay away from it.
The recipe originates from East Africa (Mozambique), but it was brought to and popularized in Europe by the Portuguese.
Ingredients
3 red hot peppers
1 level tablespoon pepper paste (or 1/3 red bell pepper)
1 teaspoon ginger, finely grated
1 teaspoon salt
1 teaspoon sweet paprika
1/2 teaspoon granulated garlic (or 2 garlic cloves)
1/4 teaspoon cumin or 1 teaspoon dried oregano
100ml oil
50ml lemon juice (juice of 1 lemon)
1/2 tablespoon white vinegar
2 tablespoons whiskey
How to prepare piri-piri sauce
- Remove the seeds from the hot peppers. If you want a spicier sauce, you can leave some attached to the membranes.
* The hot peppers I used are medium-hot. If you want an extra-spicy sauce, you can add a dried hot pepper, the small and very very hot kind. - Put all the ingredients in a blender and blend well until you get a paste.
- Store in a bottle.
Hot peppers
Shrimp seasoned with salt and pepper, pan-fried for 4 minutes and drizzled with piri-piri sauce
