Best 3 Molho De Piri Piri Portuguese Hot Red Pepper Sauce Recipes
Molho de piri piri is a spicy sauce widely used in Portuguese cuisine. It is made with piri piri peppers, also known as African bird's eye peppers or Malagueta peppers, and is known for its fiery taste and vibrant red color. This versatile sauce has gained popularity worldwide and is used in various dishes, from traditional Portuguese meals to contemporary fusion cuisine. The peppers used in making molho de piri piri range from mild to extremely hot, so it's important to adjust the amount based on your preferred level of spiciness.
Check out the recipes below so you can choose the best recipe for yourself!
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.
MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)
This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 2m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
- If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
- Then add in the dried oregano and grind it in for another minute.
- Add in the rest of the ingredients and give it a thorough mix.
- You may leave the marinade refrigerated to infuse or use it up straight away.
- Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.
MOLHO DE PIRI PIRI GRILLED CHICKEN
An dish with origins in Africa. Flare-ups, of course, are inevitable. To avoid charring your food beyond recognition, move it to a cooler corner of the grill or adjust the flame. Recipe loosely adapted from the Urban Griller. Time not included for the advance making of the Piri Piri sauce.
Provided by gailanng
Categories Whole Chicken
Time P1DT40m
Yield 1 fryer
Number Of Ingredients 15
Steps:
- In a blender, mix together the first 5 ingredients, then set aside.
- Place the chicken breast side down. Using poultry shears, cut along one side of the backbone, then the other. Discard the bone or use it for stock. Turn the chicken breast side up, open and press down firmly with the palm of your hand to flatten. Then using a mallet, pound the chicken to flatten further. Place chicken in a flat dish (or resealable food-safe plastic bag) and coat with marinade. Cover and marinate for several hours or overnight in the refrigerator. Remove the chicken from the refrigerator and let it return to room temperature.
- Meanwhile, heat a gas BBQ or charcoal grill to a medium heat. Getting your grill hot prior to placing the chicken is important. Baste the chicken with some of the reserved marinade then place it breast side down on the grill and cook until the skin is a deep brown and shows grill marks, about approximately 15-20 minutes Flip and repeat, for about another 15-20 minutes. Brush liberally additional sauce onto the Piri Piri chicken in the last 15 minutes of cooking and serve with remaining sauce .
- To Make Molho de Piri Piri: Remove the stems from the chilis. Place all the ingredients (including the seeds) in a food processor and purée. Pour the mixture into a small glass jar and let steep for at least 24 hours, preferably 1 week, in the refrigerator. The Sauce will keep for 1 month. Shake well before using.
Nutrition Facts : Calories 2780.3, Fat 209.2, SaturatedFat 48.9, Cholesterol 690, Sodium 4159.3, Carbohydrate 42, Fiber 10, Sugar 20.1, Protein 177.4
Tips:
- Choose the right peppers: For a milder sauce, use sweet red peppers. For a hotter sauce, use cayenne or habanero peppers.
- Remove the seeds and ribs from the peppers before chopping them. This will help to reduce the heat of the sauce.
- Use a food processor or blender to puree the peppers. This will create a smooth, consistent sauce.
- Add other ingredients to taste, such as garlic, onion, salt, and vinegar.
- Simmer the sauce for at least 30 minutes to allow the flavors to meld.
- Strain the sauce if you want a smoother texture.
- Store the sauce in a sealed container in the refrigerator for up to 2 weeks.
Conclusion:
Piri piri sauce is a versatile condiment that can be used to add heat and flavor to a variety of dishes. It is especially popular in Portuguese cuisine, but it is also enjoyed in many other parts of the world. If you are looking for a way to add some spice to your cooking, piri piri sauce is a great option. It is easy to make and can be used in a variety of ways.
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