Piri Piri Sauce Portugal Algarve Homemade Recipes
PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE
Recipezaar already has 11 recipes for piri piri (sauce, dressing, oil, spice) and 10 recipes using it, so why add another? First, piri piri is in the cuisines of Africa, Portugal, South America and the Caribbean, so there are variations to the ingredients, heat and form. Second, all of the versions currently posted are "quick", i.e., whether the ingredients are raw or cooked, you can prepare them and use them the same day -- this version is the more authentic marinated and pickled version (Warning: from the time you start to make this until the time you can use it is 5 weeks!! I didn't count this in the prep time). Finally, I've had this version, love the taste and know how reliable the recipe source is. With credit to Elisabeth Luard's "The Food of Spain and Portugal: A Regional Celebration", here is piri piri as made in the Algarve ... Recipe provided for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories Peppers
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
- Pack the chiles and peppers into a sterilized jar with the salt.
- Seal and leave for 4 weeks.
- After 4 weeks, put in a food processor, add the vinegar and blend.
- Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
- Enjoy!
PIRI PIRI SAUCE
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.
PIRI PIRI SAUCE
When people make "authentic" piri piri, they often add fish sauce for the salty, pungent flavour. However, to keep things vegan (and avoid it going wonky in the fridge or freezer) I used fish mint instead, which provides the flavour without the animal products
Provided by YummySmellsca
Categories Sauces
Time 15m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a blender or food processor and blend to a smooth paste.
- Transfer to a jar and freeze or store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 59.4, Fat 4.7, SaturatedFat 0.6, Sodium 149.7, Carbohydrate 4.3, Fiber 0.7, Sugar 2.2, Protein 0.9
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