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Megs have we posted a thread about Piri Piri? I can not remember!!!
oh well I am in the throws of making mine perfect now..I have a huge party coming up again in April so I am going to get busy and make a few kinds of Piri Piri
this is the best hot sauce...depending on the pepper you choose to use you can make it as mild or as hot as you like ...I like it HOT HOT HOT .. I choose habeneros for mine frequently...
the color of the pepper is the color of the sauces so choose nice colors....
This hot sauce is Portuguese to begin with ..then spread out to everywhere, I see this sauce a lot when I eat food from Mozambique or Angola....the deep fried Cornish Hen I had was served with this hot sauce on the side..
..it is also seen a lot in food from Brazil...there was a version when I visited Hawaii and where I grew up in Rhode Island..all Portuguese influenced places
...
...I have modified this recipe from traditional Piri-Piri ..because I could
and so this hot sauce recipe is very close to the one I used to buy from coworkers and street vendors ..when I lived in Panama..a version very similar to this hot sauce is found actually from my experience through out the Caribbean ...
Piri Piri
1 cup olive oil
3 tablespoons dried red chiles such as chile piquin, Thai bird chles or any red chile you like mild or hot dried habeneros give it more of an "island" flavor I think but really hot
1/2 tablespoon sweet red paprika
3 cloves fresh garlic, minced
2 teaspoons kosher salt
1 tsp dried thyme
3 allspice berries cracked
put everything into an air tight jar shake it up then store for two weeks in the frig...after that before serviing put in blender and grind it up...careful getting this on your skin !!!
Yield: 1 1/4 cups
oh well I am in the throws of making mine perfect now..I have a huge party coming up again in April so I am going to get busy and make a few kinds of Piri Piri
this is the best hot sauce...depending on the pepper you choose to use you can make it as mild or as hot as you like ...I like it HOT HOT HOT .. I choose habeneros for mine frequently...
the color of the pepper is the color of the sauces so choose nice colors....
This hot sauce is Portuguese to begin with ..then spread out to everywhere, I see this sauce a lot when I eat food from Mozambique or Angola....the deep fried Cornish Hen I had was served with this hot sauce on the side..
..it is also seen a lot in food from Brazil...there was a version when I visited Hawaii and where I grew up in Rhode Island..all Portuguese influenced places
......I have modified this recipe from traditional Piri-Piri ..because I could
and so this hot sauce recipe is very close to the one I used to buy from coworkers and street vendors ..when I lived in Panama..a version very similar to this hot sauce is found actually from my experience through out the Caribbean ...
Piri Piri
1 cup olive oil
3 tablespoons dried red chiles such as chile piquin, Thai bird chles or any red chile you like mild or hot dried habeneros give it more of an "island" flavor I think but really hot
1/2 tablespoon sweet red paprika
3 cloves fresh garlic, minced
2 teaspoons kosher salt
1 tsp dried thyme
3 allspice berries cracked
put everything into an air tight jar shake it up then store for two weeks in the frig...after that before serviing put in blender and grind it up...careful getting this on your skin !!!
Yield: 1 1/4 cups
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