Fiery Piri-Piri Sauce: A Vibrant Portuguese Chili Sauce Recipe
35 minutes
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About Fiery Piri-Piri Sauce: A Vibrant Portuguese Chili Sauce Recipe
Unleash a fiery flavor explosion with this authentic Piri-Piri sauce! This vibrant Portuguese condiment delivers a tantalizing blend of heat and tang, perfect for igniting your taste buds.Roasted red peppers add a rich sweetness that balances the chili kick, while citrus notes bring a bright, refreshing touch. Incredibly versatile and easy to make, our Piri-Piri sauce is your secret weapon for delicious marinades, grilling, and so much more.From succulent barbecued chicken to perfectly roasted vegetables, elevate every dish with the authentic taste of Portugal. Get ready to experience a flavor adventure with every bite!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Chilis & Aromatics
- 5 Bird's Eye Chilli fresh, or adjust to your spice preference
- 4 clove Garlic
- 1 Onion chopped, medium, red
- 1 Bell Peppers and chopped, medium, peeled, red, roasted
Acids & Spices
- 2 tbsp Lemon Juice freshly squeezed
- 1 tbsp Pepper black, freshly ground
- 2 tbsp Cayenne Pepper or other chili flakes
- 1 tsp Vinegar white
Oils & Herbs
- 1 cup Olive Oil extra virgin
- 2 tbsp Oregano dried
- 1 tbsp Onion Powder
- 2 Bay Leaves
Instructions
- Gather all ingredients. Roasting the red bell pepper beforehand deepens its flavor and adds a smoky sweetness to the sauce.
- Chop the roasted red bell pepper, red onion, garlic, and bird's eye chilies. Add them to a food processor or blender along with the black pepper.
- Pulse the ingredients until coarsely chopped. This ensures a smoother final sauce.
- Add the lemon juice, cayenne pepper, and white vinegar to the food processor. Blend until a smooth paste forms.
- Heat the olive oil in a saucepan over medium heat. Add the bay leaves. The bay leaves infuse the oil with their aromatic flavor.
- Pour the blended chili paste into the saucepan. Cook, stirring frequently, until the sauce comes to a gentle simmer and deepens in color, about 5-7 minutes. This allows the flavors to meld and the raw chili taste to mellow.
- Remove the sauce from the heat. Discard the bay leaves. Taste and adjust seasonings as needed. The sauce will thicken slightly as it cools.
- Use the Piri-Piri sauce immediately or store it in an airtight container in the refrigerator for up to a week. It's fantastic as a marinade for chicken, fish, or vegetables, or as a condiment for grilled meats and more.
Recipe Notes
Good To Know
- For an extra smoky depth, char the red bell pepper directly over a gas flame or under a broiler until the skin is blackened, then peel before blending.
- If you prefer a milder sauce, remove the seeds and membranes from the red chilies before blending, or swap some of the chilies for sweet cherry peppers.
- Let the sauce rest in the refrigerator for at least 24 hours before using to allow the flavors to meld.
- Try swirling a spoonful of Piri Piri sauce into mayonnaise or Greek yogurt for a quick, spicy dip, or brush it onto grilled corn and roasted vegetables.
Expert Tips
- For a smoother sauce, strain it through a fine-mesh sieve after blending.
- Adjust the amount of chilies to control the heat level to your preference.
- Freshly squeezed lemon or lime juice can brighten the flavor of the sauce.
Storage Instructions
- Store your Piri Piri sauce in a sterilized glass jar in the refrigerator for up to 2 weeks.
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Recipe Nutrition
Calories: 496kcalCarbohydrates: 4gFat: 55gPolyunsaturated Fat: 16.5gMonounsaturated Fat: 33gFiber: 1gSugar: 1g
Reena Mukherjee
Articles: 12
4 Comments
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This looks so tasty! Thank you.
Such a perfect dish! Thank you.
This looks so good! Appreciate the share.
Great recipe! I’m eager to try it.