Pili Pili Sauce Recipes

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PILI PILI SAUCE



Pili Pili Sauce image

Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

3 ounces habanero chiles (10 to 15), seeded if desired
1 small onion, coarsely chopped
1 garlic clove, coarsely chopped
1/2 cup safflower or extra-virgin olive oil
2 tablespoons fresh lemon juice
Coarse salt

Steps:

  • Pulse chiles, onion, and garlic in a food processor until chopped. Add oil, lemon juice, and 1/2 teaspoon salt; puree. Season with salt.

PILI PILI CHICKEN



Pili Pili Chicken image

Spicy-spicy African chicken pili pili is great served with spiced corn and dill rice pilaf.

Provided by YOLANDA

Categories     World Cuisine Recipes     African

Time 2h50m

Yield 4

Number Of Ingredients 11

3 teaspoons garlic paste, divided
2 teaspoons lemon juice
1 teaspoon salt
4 (5 ounce) skinless, boneless chicken breasts
¼ cup vegetable oil
2 cups water, divided
¼ cup white vinegar
2 tablespoons tomato paste
4 teaspoons paprika
4 teaspoons ground black pepper
2 teaspoons ginger

Steps:

  • Mix 1 teaspoon garlic paste, lemon juice, and salt together in a bowl. Place chicken breasts in a baking pan, spread evenly with the garlic mixture, and refrigerate 2 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Pour oil on marinated chicken in the baking pan. Add 1 cup water and cover baking pan with a lid or aluminum foil.
  • Bake chicken in the preheated oven until no longer pink in the center and juices run clear, about 20 minutes. Drain and reserve juices in a saucepan.
  • Transfer baked chicken to the grill. Cook until grill marks have formed on all sides, 3 to 5 minutes.
  • Add remaining 1 cup water, remaining 2 teaspoons garlic paste, vinegar, tomato paste, paprika, black pepper, and ginger to the saucepan with the reserved chicken juices. Bring to a boil and cook sauce until slightly thickened, 3 to 5 minutes. Add additional tomato paste to reduce spiciness, if desired.
  • Dip cooked chicken breasts into sauce and use remaining sauce as gravy for side dishes.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 13.1 g, Cholesterol 80.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 24.5 g, SaturatedFat 5.5 g, Sodium 1039.3 mg, Sugar 1.3 g

PILI PILI PIRI PIRI SAUCE



Pili Pili Piri Piri Sauce image

This recipe is from the former Portuguese colony of Mozambique. The word 'pili' and also 'piri' are words in the local languages for the English word pepper and is the name for the African bird's eye chile.

Provided by Member 610488

Categories     Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 10

2 cups habanero peppers or 2 cups jalapeno peppers, stemmed minced
1 yellow onion, chopped
1/4 cup lemon juice, freshly squeezed
1/4 cup olive oil, divided
1 teaspoon garlic, chopped
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried tarragon

Steps:

  • Using 1 tbsp olive oil in a skillet, saute peppers and onion for 10 minutes. Add to food processor or blender along with remaining ingredients. Puree until desired consistency.
  • Add to freshly cleaned skillet and bring sauce to medium heat. Cook for 10 minutes. Allow to cool and refrigerate. Use within 2 weeks.

Nutrition Facts : Calories 554.4, Fat 30.9, SaturatedFat 5.4, Sodium 1189.3, Carbohydrate 79.9, Fiber 29.5, Sugar 3.9, Protein 12.7

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