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A green bowl filled with Portuguese piri-piri hot sauce, a few dried red chiles on the side
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4.77 / 13 votes

Portuguese Piri-Piri Hot Sauce

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.
Prep Time5 minutes
Steep Time1 day
Total Time1 day 5 minutes
Course: Condiments
Cuisine: Portuguese
Servings: 16 tablespoons | 1 cup
Calories: 66

Ingredients

  • 4 to 8 fresh hot chilis, depending on the heat
  • 2 garlic cloves, minced
  • juice of 1 lemon
  • pinch of salt
  • 1/2 to 1 cup extra-virgin olive oil, depending on how thin you want it
US - Metric

Instructions

  • Coarsely chop the 4 to 8 fresh hot chilis and discard stems.
  • Place the chilis and their seeds, the 2 garlic cloves, juice of 1 lemon, pinch of salt, and as much of the 1/2 to 1 cup extra-virgin olive 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 at least overnight in the fridge.
  • You can strain the mixture and return it to jar, but I like mine with a bit of texture. The sauce will keep in the refrigerator for 4 days.

Notes

This sauce lasts up to four days in the fridge. No more. Can we all say it together, "Botulism!"

Nutrition

Serving: 1tablespoon | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Fiber: 0.3g | Sugar: 1g