Piri Piri Sauce Portugal Algarve Homemade Recipes

TRADITIONAL PORTUGUESE PIRI PIRI SAUCE FOR CHICKEN

Steps:

• Add all ingredients to a bowl and whisk together.
• Brush on chicken before barbecuing (or baking in oven @ 350 °F for 1.25 hours WITHOUT opening the door during during entire cooking process.) It helps the flavour if you marinate the chicken for a few hours prior to cooking!

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.

PORTUGUESE PIRI PIRI SAUCE

Steps:

• Peel and roughly chop the onions and the garlic.
• Juice and zest the lemon.
• Add all the ingredients except the olive oil to a food processor and blitz into a paste.
• Add the olive oil, bit by bit until you have achieved the right consistency and season well with salt and black pepper.
• Smear half of the paste onto the meat or fish and leave to marinate for a few hours before cooking.
• Baste the meat with the rest of the sauce during the cooking process or save some to use as a dip when the meat is cooked.

PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE

Steps:

• For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
• Pack the chiles and peppers into a sterilized jar with the salt.
• Seal and leave for 4 weeks.
• After 4 weeks, put in a food processor, add the vinegar and blend.
• Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
• Enjoy!

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.