Comments on: Portuguese Piri-Piri Hot Sauce

By: Sofia

Sofia — Wed, 21 Sep 2011 17:45:43 +0000

Peter, that reminds me of yet another favorite at our home growing up. My parents live in Cape Town and had a help from Mozambique who taught them one of my very favorite chutneys. Layers of lemon quarters, coarse sea salt, malaguetas, and so on until a glass jar is fully packed, then fill it with lemon juice until no air bubbles. Cover it with a cotton cloth and rope then let it slowly cook outside fully exposed to the sun and hot temperatures. Make sure to check it everyday and add lemon juice so the top does not dry up. Once it is fully cooked (about 30 days of strong sun and heat), bring it back inside, remove the cloth and close it with its normal lid. You can enjoy it simply with a nice grilled steak or go one step further and create a paste with it, butter and lots of garlic then brush your grilled chicken or ribs with it!

By: Renee Schettler Rossi

Renee Schettler Rossi — Mon, 19 Sep 2011 13:38:24 +0000

Peter, thank you, this is quite literally life-changing news! Seriously. That piri piri sounds amazing. It makes me think of another recipe, a boozy one similar to this, coming up shortly that you may like, I’ll note when it posts on the site…

By: Peter Pentz

Peter Pentz — Sat, 17 Sep 2011 17:00:48 +0000

Dear David and Sofia and all those potential piri piri people, yes to oil AND whisky! A lovely old Portuguese couple from Mozambique had this restaurant in Johannesburg and gave us their recipe. We had big garlicky LM prawns with piri sauce dashed over them from a bottle of Johnnie Walker with holes punched in the cap. The lady added half a cup whisky to her oil/peppers/garlic/parsley/lemon juice for levels of tastes. Hotazell that came and went so enjoyably.

By: Sofia Reino Kinch

Sofia Reino Kinch — Fri, 07 Jan 2011 18:19:22 +0000

Ha… A great book indeed. I should buy it one of these days. I have checked it at friends house. Had forgotten about it!

By: Sofia Reino Kinch

Sofia Reino Kinch — Fri, 07 Jan 2011 18:17:54 +0000

The Malagueta peppers are small dried red peppers I believe originally from Moçambique. My family would always have them around and today they grow their own in their organic B&B farm. I am able to bring a few every time I go back to Portugal. Shhh… let’s not tell that to customs! It is a very powerful pepper and very tasty one too.

By: David Leite

David Leite — Fri, 07 Jan 2011 18:17:14 +0000

Sofia, my friend, the author Edite Vieira of The Taste of Portugal, does the same with whiskey. Simple and delicious.

By: Renee Schettler Rossi, LC ÜberEditor

Renee Schettler Rossi, LC ÜberEditor — Fri, 07 Jan 2011 18:08:43 +0000

Olive oil OR whiskey. Now there’s a story! Love it. Although tell me a little more, please, about malagueta peppers, please, as I’m unfamiliar with them…

By: Sofia Reino Kinch

Sofia Reino Kinch — Fri, 07 Jan 2011 17:55:28 +0000

Love piri-piri and always have some in hand. I always grew up with it but have a simplified yet just as good recipe which is fantastic in any type of stews. All we do is add small malagueta peppers in a tall glass container with olive oil or whiskey. Close the the container and wait until all malaguetas are at the bottom. Once that is done, you have this amazing sauce to use everything you are cooking!

By: Paulo Alves

Paulo Alves — Fri, 25 Sep 2009 02:33:55 +0000

Excellent recipe! I just love this sauce and always buy Nando’s piri piri sauce, but want to start creating batches for my family as we get through so much of the stuff. I plan on making a slightly modified version of this one but apart from using the hot chillies, I will also be adding sweet red peppers and a little red wine vinegar.