Homemade Piri Piri Hot Sauce Mias Way Recipes

PORTUGUESE PIRI-PIRI HOT SAUCE

Portuguese Piri-Piri Hot Sauce image

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.

Provided by David Leite

Time 5m

Number Of Ingredients 5

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

Steps:

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 Facts : ServingSize 1 tablespoon, Calories 66 kcal, Carbohydrate 1 g, Protein 0.3 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 0.3 g, Sugar 1 g, UnsaturatedFat 6 g

PIRI PIRI SAUCE

Piri Piri Sauce image

Provided by Food Network

Categories condiment

Yield 3 cups

Number Of Ingredients 7

Ingredients

8 turns freshly ground pepper
1 tablespoon minced garlic
1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt

Steps:

Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

HOMEMADE PIRI-PIRI ( HOT SAUCE) MIA'S WAY

Homemade Piri-Piri ( Hot Sauce) Mia's Way image

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.

Provided by Mia 3

Categories Peppers

Time 40m

Yield 4 liter jars

Number Of Ingredients 4

Ingredients

2 kg hot red chili peppers
3 bulbs of garlic
2 cups olive oil
1 1/2 cups coarse salt

Steps:

First remove the stems from the hot peppers, but leave the seeds inches.
Next you peel the garlic bulbs, and the onion.
Add all of the ingredients into a blender, for the exception of 1/2 cup salt and olive oil.
Blend everything until its very well blended. Like a thick sauce.
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.
Now just pour into distilled jar, add a little more oil if it looks too dry, and store away. Enjoy!

Nutrition Facts : Calories 1188.2, Fat 110.3, SaturatedFat 15.1, Sodium 42491, Carbohydrate 51.5, Fiber 8, Sugar 26.7, Protein 10.8

PIRI PIRI SAUCE

Piri Piri Sauce image

This is a really versatile sauce: I've used it as a marinade or a baste, on chicken, pork and beef and it's turned out great every time. The recipe is from chatelaine.com.

Provided by CoCaShe

Categories Sauces

Time 30m

Yield 1 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

5 garlic cloves
1 sweet red pepper, seeded (green peppers work okay, too)
1 jalapeno pepper
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon hot chili flakes

Steps:

Cut garlic cloves in half and coarsely chop the red pepper and jalapeno (including the seeds).
Place chopped garlic and peppers in a medium-size saucepan over medium heat. Add oil, vinegar, salt and chili flakes and stir often until peppers sizzle and soften (about 4 minutes).
Pour mixture into a bowl and refrigerate for about 10 minutes, or until cool.
Pour mixture into blender and pulse until pureed.
This sauce can be used as a marinade, or simply pour on the meat prior to barbecuing or even use to baste once its on the grill. If you have too much, the leftovers can be stored in the fridge for up to a week.

Nutrition Facts : Calories 253.1, Fat 27.1, SaturatedFat 3.8, Sodium 583.2, Carbohydrate 3.2, Fiber 0.8, Sugar 1.4, Protein 0.6

PIRI PIRI SAUCE

Piri Piri Sauce image

It's hard to go a day in Mozambique without eating something that's touched with piri piri sauce (sometimes written as peri peri). The sauce, made with chiles, citrus, and oil, is Portuguese in origin, but peri is actually the Swahili word for "chile" and refers to a specific type of chile pepper that is said to have been first cultivated in Africa. While the sauce is traditionally made with piri piri chiles, all different kinds of hot peppers work well. We found that red Fresno chiles, readily available in the United States and not quite as hot as jalapeños, work really well. However, if you can only find jalapeños, just use three fresh ones in place of the red Fresno chiles. Use the sauce anywhere you would use sriracha. Try it on grilled chicken, toss it with raw cashews and then roast them for a great snack with cocktails, stir it into a seafood stew, or use it for Prego Rolls (Steak and Piri Piri Sandwiches).

Provided by Food Network

Categories condiment

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 7

Ingredients

10 red Fresno chiles, stemmed, seeded, and coarsely chopped
2 garlic cloves, minced
2 tablespoons minced ginger
1/2 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
1 tablespoon granulated sugar, plus more as needed
1 teaspoon kosher salt, plus more as needed

Steps:

In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.

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