Piri Piri Spicy Herb Oil Recipes

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

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

• Ingredients

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

Nutrition Facts : Calories 96, Fat 10.8, SaturatedFat 1.5, Sodium 0.3, Carbohydrate 0.1, Fiber 0.1

• Ingredients

Use a lime-spiked spicy marinade to coat thighs and drumsticks then roast and serve with paprika rice for a cheap and healthy supper

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 9

Nutrition Facts : Calories 606 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium

• Ingredients

This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Can be used in place of olive oil in almost any recipe. Pimento leaves are traditionally used in this recipe, but are hard to find. NOTE: This recipe requires minimum 2 weeks advance preparation. From "Too Many Chiles" by Dave DeWitt and Nancy & Jeff Gerlach.

Provided by Chef Sean 2

Categories     Peppers

Time 5m

Yield 3 Cups

Number Of Ingredients 4

Nutrition Facts : Calories 1921.9, Fat 216.1, SaturatedFat 29.8, Sodium 7.1, Carbohydrate 2.8, Fiber 0.5, Sugar 1.6, Protein 0.6

• Ingredients