Piri Piri Chilli Dip Recipes

PORTUGUESE PIRI-PIRI HOT SAUCE

Steps:

• Coarsely chop the peppers and discard stems.
• Place the chilis and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
• You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.

PIRI PIRI CHICKEN

Steps:

• Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
• Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
• Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

HOW TO MAKE PIRI- PIRI SAUCE

Steps:

• Blend red pepper, jalapeno, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil to facilitate blending. Then mix in smoked paprika, lemon juice, black or white pepper, and vinegar. Adjust for salt and seasoning. Refrigerate and use when ready.

PIRI-PIRI (CHILLI DIP)

Steps:

• Heat a saucepan on medium heat and add 4tbsp oil.
• To the oil add the chopped onion, garlic, ginger and fry them for 3 minutes or until lightly browned.
• To the onion, add the tomato purée, canned tomatoes, salt, coriander powder, garam masala, lemon juice, turmeric, curry powder and mix them well.
• Reduce the heat to low and let it cook for 15minutes.
• After 15 minutes, using a mixer, purée it.
• Bring it back to heat and add 120ml of oil, chili powder/seeds.
• Cover the pan with a lid and let it cook for another 30 minutes, stirring occasionally.
• Taste and adjust the seasoning to suit your taste.
• Let the sauce cool before transferring into a container and refrigerating.

PIRI PIRI SAUCE

Steps:

• Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.