Piri Piri Spicy Herb Oil Recipes

PIRI-PIRI OIL

Piri-Piri Oil image

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

Ingredients

3 cups extra virgin olive oil
2 habanero peppers, cut in half and seeded
1 teaspoon lemon zest
2 bay leaves

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 OIL

Piri Piri Oil image

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

Ingredients

3 cups extra-virgin olive oil
2 habanero chiles, halved lengthwise
1 teaspoon lemon zest
2 dried bay leaves

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.

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