Piri Piri Oil Recipes
PORTUGUESE PIRI-PIRI HOT SAUCE
This Portuguese piri-piri hot sauce is made with bird's eye chiles, which can be used on chicken, shrimp, pork, or just about any dish in Portugal.
Provided by David Leite
Categories Condiments
Time 5m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 66 kcal, Carbohydrate 1 g, Protein 0.3 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 0.3 g, Sugar 1 g, UnsaturatedFat 6 g
PIRI PIRI OIL
Classic extra-virgin olive oil gets a kick from spicy habanero chiles and tart lemon zest in this recipe from Dave DeWitt's "The Complete Chile Pepper Book."Also Try:Oregano-Garlic Green Chile Vinegar
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in a clean jar and close tightly. Transfer to refrigerator and let stand at least 2 weeks, until desired level of heat is reached, stirring every 2 to 3 days. Remove chiles and keep refrigerated until ready to use.
PIRI PIRI SAUCE
It's hard to go a day in Mozambique without eating something that's touched with piri piri sauce (sometimes written as peri peri). The sauce, made with chiles, citrus, and oil, is Portuguese in origin, but peri is actually the Swahili word for "chile" and refers to a specific type of chile pepper that is said to have been first cultivated in Africa. While the sauce is traditionally made with piri piri chiles, all different kinds of hot peppers work well. We found that red Fresno chiles, readily available in the United States and not quite as hot as jalapeños, work really well. However, if you can only find jalapeños, just use three fresh ones in place of the red Fresno chiles. Use the sauce anywhere you would use sriracha. Try it on grilled chicken, toss it with raw cashews and then roast them for a great snack with cocktails, stir it into a seafood stew, or use it for Prego Rolls (Steak and Piri Piri Sandwiches).
Provided by Food Network
Categories condiment
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.
PIRI-PIRI OIL
This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Can be used in place of olive oil in almost any recipe. Pimento leaves are traditionally used in this recipe, but are hard to find. NOTE: This recipe requires minimum 2 weeks advance preparation. From "Too Many Chiles" by Dave DeWitt and Nancy & Jeff Gerlach.
Provided by Chef Sean 2
Categories Peppers
Time 5m
Yield 3 Cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in a jar and seal tightly.
- Place the sealed jar in the refrigerator and let steep for minimum of two weeks, stirring every two or three days.
- The longer it steeps the hotter it will become.
- When it's hot enough for your tastes, you can (if you wish) strain out the chilies and bay leaves.
Nutrition Facts : Calories 1921.9, Fat 216.1, SaturatedFat 29.8, Sodium 7.1, Carbohydrate 2.8, Fiber 0.5, Sugar 1.6, Protein 0.6
PIRI PIRI (SPICY HERB OIL)
This is sort of an European version of the spicy oil, read: Not as Hot! It will still give a kick to whatever you put it on. It's good for drizzling on pizza, over vegetables, grilled meats or fish, or even drizzled on fresh bread. Sometimes it is made with the very hot bird chilies or Thai chilies. This version uses dried so that it lasts for months.
Provided by threeovens
Categories For Large Groups
Time P5DT10m
Yield 1 cup, 20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 96, Fat 10.8, SaturatedFat 1.5, Sodium 0.3, Carbohydrate 0.1, Fiber 0.1
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