Piri Piri Spicy Herb Oil Recipes
PIRI PIRI (SPICY HERB OIL)
This is sort of an European version of the spicy oil, read: Not as Hot! It will still give a kick to whatever you put it on. It's good for drizzling on pizza, over vegetables, grilled meats or fish, or even drizzled on fresh bread. Sometimes it is made with the very hot bird chilies or Thai chilies. This version uses dried so that it lasts for months.
Provided by threeovens
Categories For Large Groups
Time P5DT10m
Yield 1 cup, 20 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat herbs, chiles, and oil, slowly, over low heat until they begin to sizzle (less than 220 degrees F).
- Turn off the heat and when they stop sizzling, cover and allow to cool.
- Pour into a clean, sterilized bottle, cover tightly and let stand in a cool, dark place for a week before using.
- NOTE: Instead of crushed red pepper flakes you could also use 12 whole small dried red chili peppers or Japanese chilies, or 8 dried chiles de arbol, broken in half.
Nutrition Facts : Calories 96, Fat 10.8, SaturatedFat 1.5, Sodium 0.3, Carbohydrate 0.1, Fiber 0.1
PILI PILI (SPICY HERB OIL)
This spicy oil with an African name is popular throughout Provence. It's usually on the table in pizzerias for drizzling, but it's also terrific drizzled over vegetables, grilled meats or fish, grains and bread - whatever you want to add a kick to. In France it is made with very hot bird chilies. You could use fresh Thai chilies for this, but I'm using dried chiles de arbol, because that's what I have on hand and it makes an oil that will last for months.
Provided by Martha Rose Shulman
Categories condiments
Time 15m
Yield 1 to 1.25 cups oil
Number Of Ingredients 7
Steps:
- Place the herbs, chiles and oil in a medium saucepan and heat slowly over low heat until they begin to sizzle. If you insert a thermometer, the temperature should not go above 220ºF. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to cool.
- Transfer the herbs and chiles to a clean, sterilized bottle (you may need to use a funnel to do this neatly). Pour on the olive oil. Close tightly and allow to stand in a dark, cool place for a week to mature.
Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 91 grams, Carbohydrate 23 grams, Fat 109 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 25 milligrams, Sugar 13 grams
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