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Piri Piri Sauce

Name: Piri Piri Sauce
Prep time: PT20 minutes
Cook time: PT15 minutes
Total time: PT35 minutes
Yield: 16
Cuisine: Mozambique
Ingredients: 20 undefined Piri piri chilies (Fresh or dried. If using dried, rehydrate in warm water for 15 minutes before use. Remove stems. For less heat, remove seeds and membranes.); 6 cloves Garlic (Peeled and roughly chopped.); 80 ml Lemon juice (Freshly squeezed is best.); 120 ml Olive oil (Extra virgin olive oil recommended for flavor.); 60 ml Red wine vinegar; 1 tbsp Smoked paprika (Adds a smoky depth of flavor.); 1 tsp Salt (Or to taste.)

A fiery and flavorful African Bird's Eye chili sauce, originating from Mozambique. This versatile condiment is perfect for adding a kick to any dish.

準備時間20 minutes

調理時間15 minutes

合計時間35 minutes

分量16

難易度Easy

2件の編集· Feb 8

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Piri Piri Sauce - Mozambique traditional dish

🧂 材料

20 Piri piri chilies(Fresh or dried. If using dried, rehydrate in warm water for 15 minutes before use. Remove stems. For less heat, remove seeds and membranes.)
6 cloves Garlic(Peeled and roughly chopped.)
80 ml Lemon juice(Freshly squeezed is best.)
120 ml Olive oil(Extra virgin olive oil recommended for flavor.)
60 ml Red wine vinegar
1 tbsp Smoked paprika(Adds a smoky depth of flavor.)
1 tsp Salt(Or to taste.)

👨‍🍳 作り方

1
Prepare the chili base: In a food processor or blender, combine the piri piri chilies (stems removed, seeds optional for heat control), roughly chopped garlic cloves, and fresh lemon juice. Process until a coarse paste forms. Scrape down the sides as needed.
⏱️ 5 minutes
2
Infuse the oil: Heat the olive oil in a medium saucepan over medium heat. Do not let it smoke. Once shimmering, carefully add the chili-garlic paste. Stir constantly for about 2-3 minutes until fragrant and the paste darkens slightly. Be careful not to burn the garlic.
⏱️ 3 minutes
3
Add remaining ingredients: Pour in the red wine vinegar, smoked paprika, and salt. Stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 1 minute
4
Simmer and thicken: Reduce the heat to low and let the sauce simmer gently for 8-10 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will meld. The aroma should be pungent and spicy.
⏱️ 10 minutes
5
Cool and strain (optional): Remove the saucepan from the heat and let the sauce cool completely. For a smoother sauce, you can strain it through a fine-mesh sieve, pressing on the solids. Discard the solids or reserve for other uses. For a chunkier sauce, skip straining.
⏱️ 15 minutes
6
Bottle and store: Transfer the cooled piri piri sauce to a clean, sterilized glass jar or bottle. Seal tightly. Store in the refrigerator. The sauce will keep for several months.

調理履歴を記録する

💡 プロのコツ

✓Wear gloves when handling chilies to avoid skin irritation.
✓Adjust the number of chilies or remove seeds and membranes to control the heat level.
✓For a richer flavor, you can add a pinch of dried oregano or a teaspoon of tomato paste.
✓This sauce is incredibly versatile; use it as a marinade, dipping sauce, or a flavor enhancer for grilled meats, fish, vegetables, and stews.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add 1-2 additional tablespoons of minced garlic for a more intense garlic flavor.
Incorporate 1 teaspoon of dried oregano along with the paprika for an herbaceous note.