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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
Total Time5 minutes
Course: Condiments
Cuisine: Portuguese
Servings: 16 tablespoons | 1 cup
Calories: 66

Ingredients

  • 4 to 8 fresh hot chilis, depending on the heat (see LC Note above)
  • 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 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.

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