I’m a Recipezaar.com member and have a friend there called Mia… She lives in Portugal and has a family recipe for traditional Piri Piri.
What is Piri Piri? it’s a Portuguese traditional hot sauce that comes in several forms: a sauce version and can also be bought in a dried form of pepper flakes. Both are very hot, so use a little until you get used to it and add more in very small increments until you get the desired heat.
(photograph © Kiwidutch)
Portuguese Homemade Piri-Piri(Hot Sauce) Mia’s Way
Recipe #336778
40 min prep
Makes 4 , one liter jars
Ingredients:
2 kg hot red chili peppers
3 bulbs of garlic
2 cups olive oil
1 1/2 cups coarse salt
Directions:
1. First remove the stems from the hot peppers, but leave the seeds in.
2. Next you peel the garlic bulbs, and the onion.
3. Add all of the ingredients into a blender, for the exception of 1/2 cup salt and olive oil.
4. Blend everything until its very well blended. Like a thick sauce.
5. Now you pour it into a bowl, and sprinkle the remaining salt and olive oil over the sauce. Leave it for 4-5 days in a dark cool place, remember to stir it 2-3 times a day.
6. Now just pour into distilled jar, add a little more oil if it looks too dry, and store away. Enjoy!
Mia said: I got this recipe from an aunt of mine years ago. You can add it to a roast B.Q. into what ever you desire. Sometimes if I have fresh parsley on hand I add that to. I usually make enough to do me the whole years, sometimes more. But “BEWARE” its very “HOT” so have the beer handy! Ha!! I hope you all enjoy it, as much as I do.
If you make this and would like to review it, you can do so here:
http://www.recipezaar.com/Homemade-Piri-Piri-Hot-Sauce-Mias-Way-336778
I used Scotch Bonnet peppers when I made this and believe me, there are very very fiery indeed. A small half teaspoon is enough heat for an entire meal… for us at least. The heat you will get will depend entirely on which variety of hot peppers you use. With this recipe you will have a decent supply of Piri Piri, I bought my Scotch Bonnet peppers at the Haagse Markt for Euro 2,- per kilogram, so this is a very cheap recipe to make.
DO wear gloves when dealing with your peppers and take care of your eyes, even leaning over the food processor will leave you breathless, this stuff is very strong. Keep well out of reach of children. Add this to any recipe where spicy heat is required.
Thanks Mia for a brilliant recipe!
