This Portuguese piri-piri hot sauce is made with bird’s eye chiles, which can be used on chicken, shrimp, pork, or just about any dish in Portugal.
LC Stepping In For Piri-Piri Peppers Note
Uh, the only trick is, you won’t find fresh piri-piri hot peppers stateside. Stepping in for piri-piri peppers are Thai bird (top two photos), red jalapeño, santaka, arbol, cayenne, or Tabasco, depending on availability as well as personal heat preference and tolerance. You can find dried piri-piri peppers. They pack a wallop, so experiment with the amounts so that you get the sauce you deserve.
For those concerned about the health risks of allowing raw garlic to steep in olive oil, Shirley O. Corriher, food scientist and author of Cookwise: The Hows and Whys of Successful Cooking, says that due to the sauce’s high acidity, there’s no problem. In fact, she added: “I’d be tempted to eat it myself.”
Portuguese Piri-Piri Hot Sauce
- Quick Glance
- 5 M
- 5 M
- Makes 16 tablespoons | 1 cup
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.
The photo in the lower left says it all: In Portugal, piri-piri peppers are seen as macho, a rite of passage, ubiquitous, and a must-have condiment. It won't put hair on your chest, but some of the old guard, who sit in the shade watching the goings-on in the praças of the Algarve, swear it keeps badness at bay.
The peppers on the right were on sale in a weekly market in Loulé, in the south of Portugal. These piri-piri peppers are squat, fat, and large--about 2 inches in length. I've seen them barely an inch long.
That's a long way of saying "piri-piri" is both a specific pepper and a general term to denote a whole group of hot peppers.
Whenever I make this, I try to find a blend of fresh hot peppers, and if I need to goose the heat, I'll toss in some dried ones. The most important thing is you do NOT want something so hot it blows your head off. Yes, these are hot, but they have complexity and fruitiness. For chiliheads, they top out at around 175,000 on the Scoville scale--well below that of the 2,000,000 of the Carolina Reaper, the hottest pepper out there.
Recipe Testers' Reviews
This spicy sauce was simple to make and can be used in a number of different ways. I used it as a marinade for a boneless turkey breast that I then baked, but it would also be great on a charred grilled chicken, or even spooned over anything needing some heat. I used 8 fresh red chilies (the variety that looks like a jalapeno but is red instead of green), 2 large garlic cloves, 2 tablespoons of fresh lemon juice, and the full 1 cup of olive oil. (Because I was wanting to have a substantial amount of sauce to marinate the entire turkey breast, I wanted a lot of sauce) I actually added in 1 1/2 teaspoons of salt here instead of a pinch Again, because this was my marinade for an entire turkey breast I didn't want it to be lacking in flavor.
After I processed the sauce in the food processor, I let it sit in the fridge for 24 hours; I did not strain the mixture. This recipe (with the 1 cup of oil added into it) made about 2 cups of sauce. One suggestion when prepping the sauce...don't forget to wear disposable gloves chopping the hot peppers!
Can I start by saying “woot woot!”? January is the month I go digging into the back of my fridge and pull out a six month old packed litre jar of fermented bird’s eye chilies (my home grown piri-piri chilies) to make my fermented piri-piri sauce. Alas, there is no jar in my fridge. Last year’s crop was so meager that I just froze the chillies for individual use.
Sure, I have other recipes. I’m the girl that carries piri-piri in my purse just I case I run into food that needs rescuing.. I’m also the girl that takes an oversized lunch bag to work that accommodates various condiments including piri-piri. Never underestimate the power of a great hot sauce as a “pick me up” during a stressful day. It’s also fulfilling to be able to share one's piri-piri with the more adventurous colleagues. Yes, I’ll share my special sauce!
When I saw this recipe, I wasn’t immediately convinced that this would be a great hot sauce. It included olive oil and only used 4 to 8 chilies. I thawed 8 of my bird’s eye chilies on paper towel so as to absorb the extra moisture. Five minutes later, I was a convert! I used my blender instead of the food processor as I have a jar just for sauces (of course I do!).
150 ml of olive oil seemed to get me the right consistency. It also emulsified the sauce so that the end result was a creamy, pleasantly hot, with a hint of lemon garlic flavour.
Straining was never a consideration. The tiny flecks of chilies just added dimension and interest to the sauce.
My first uses were little dabs in espresso spoons to confirm the sauce deserved a piri-piri title.. (wink).. I also generously doused chicken thighs in this sauce, smeared it on toasted sandwich bread, used it as a bed for smoked mackerel, and made a second batch for a couple of gifts. On day 5 of refrigeration, this piri-piri sauce remained emulsified in a soft congealed state. 5 minutes at room temperature and a quick shake of the jar brought the sauce back to free flowing and uniformly emulsified. The fact that it keeps in the refrigerator for a month means little to me as it will never last that long. Muah!