Pili Pili Spicy Herb Oil Recipes

PILI PILI (SPICY HERB OIL)

Steps:

• Place the herbs, chiles and oil in a medium saucepan and heat slowly over low heat until they begin to sizzle. If you insert a thermometer, the temperature should not go above 220ºF. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to cool.
• Transfer the herbs and chiles to a clean, sterilized bottle (you may need to use a funnel to do this neatly). Pour on the olive oil. Close tightly and allow to stand in a dark, cool place for a week to mature.

SMOKED TILAPIA WITH PILI PILI

Steps:

• Tilapia:.
• For the tilapia: Combine the tarragon, garlic, scallions, onions and some bay leaves, parsley, rosemary and thyme in a blender. Add the oil, lemon juice, Pili-Pili and salt and blend until it forms a paste, about 2 minutes. Put the fish in a deep dish and spread on the marinade, rubbing it all over. Cover and let marinate in the refrigerator for 1 to 2 days, turning the fish about every 6 hours. Start a nice charcoal fire in your smoker to cook over indirect heat. Sprinkle some bay leaves, lemon pepper, rosemary and thyme over the fire. When the charcoal is red, add the soaked wood chips and get it smoking. Careful as the smoke will make you all cough.
• Place the fish in the smoker and cook, checking the fish every 15 minutes until cooked through, about 45 minutes. Transfer the fish to plates and serve with Pili-Pili sauce and fried plantains. Bon appetit!
• Pili-Pili:.
• Combine the vinegar, salt, chiles, garlic, scallions, tomatoes and 1 tablespoon water in a blender and puree until smooth, about 3 minutes. Heat the oil in a pot, add the puree, and cook for about 10 minutes. Transfer to a jar or bowl.
• You can eat it on anything, pizza, eggs, burgers, fish, meat, chicken, cassava, soup, spaghetti, tacos and more. It can also be used as a condiment, as a dip or a marinade.
• Cook's Note: Never breathe the aroma of the Pili-Pili when cooking; cook it outside for safety.

PIRI PIRI (SPICY HERB OIL)

Steps:

• In a medium saucepan, heat herbs, chiles, and oil, slowly, over low heat until they begin to sizzle (less than 220 degrees F).
• Turn off the heat and when they stop sizzling, cover and allow to cool.
• Pour into a clean, sterilized bottle, cover tightly and let stand in a cool, dark place for a week before using.
• NOTE: Instead of crushed red pepper flakes you could also use 12 whole small dried red chili peppers or Japanese chilies, or 8 dried chiles de arbol, broken in half.