Serving

Piri-Piri Sauce
Portugal, Africa, India
  -   piri-piri / peri-peri / etc.
Makes
Effort:
Sched:
DoAhead:  
9 oz  
**
20 min  
Best
Red of Green, this is an important hot chili sauce in Portugal, Mozambique, Angola, South Africa, India and is even invading the UK. Recipes vary - this one is based on recipes from Mozambique. Most photos show a bright red sauce. If you want that color use the larger Fresno chilis and skip the herbs.






16
1/2
2
1
5
1
1/2
1/2

c
T
T
cl
T
t
c
Red Chilis (1)
Lemon Juice
Cilantro
Parsley
Garlic
Ginger Root
Salt
Olive Oil
  1. Cap CHILIS and chop coarse. Squeeze LEMON JUICE. Chop CILANTRO and PARSLEY small. Peel GARLIC and crush very thin.
  2. Put All Items in a mini-prep food processor and run to a paste (or for greater "authenticity" you can pound it in a mortar).
  3. Store in a tightly sealed jar. If possible age it a few days before using to to allow heat and flavor to blend and mellow. It'll last a month or so in the fridge
NOTES:
  1. Piri-Piri Chilis: are very scarce here in North America, and even a bit scarce in South Africa. The red Thai chilis easily available here in Southern California are a good substitute, or red Fresno chilis (larger but not quite as hot). Tabasco and other hot red chilis can be used. For details see our Chili Page .
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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