Small Bowl of Piri-Piri Sauce

Piri-Piri Sauce


Southern Africa, Mozambique   -   piri-piri / peri-peri, etc.
Makes:
Effort:
Sched:
DoAhead:  		 9 oz
**
25+ min
Best		 Red, Yellow or Green, chili sauces of this type are important in Mozambique, Angola, South Africa, Portugal, and even India. Recipes vary, but this one from Mozambique is fairly typical.

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

c
T
T
cl
in
t
c
Red Chilis (1)  
Lemon Juice
Cilantro
Parsley
Garlic
Ginger Root
Salt
Olive Oil

Many photos show a bright red sauce. If you want that color add some larger Red Fresno chilis and skip the herbs.

Make   -   (25 min - plus aging to 3 days)
  1. Cap CHILIS and chop coarse.
  2. Crush GARLIC and chop small.
  3. Slice GINGER ROOT crosswise very thin. Cut slices into threads and chop threads fine.
  4. Chop CILANTRO and PARSLEY small.
  5. Squeeze LEMON JUICE.
  6. 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).
  7. 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 Southern Africa. The red Thai chilis easily available here in Southern California are a good substitute. For details see our African Chilis 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
qjv_pripri1 120907 inet   -   www.clovegarden.com
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