Best 8 Molho De Piri Piri Portuguese Peri Peri Marinade Sauce Recipes

PORTUGUESE PIRI-PIRI HOT SAUCE

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.

TRADITIONAL PORTUGUESE PIRI PIRI SAUCE FOR CHICKEN

Steps:

• Add all ingredients to a bowl and whisk together.
• Brush on chicken before barbecuing (or baking in oven @ 350 °F for 1.25 hours WITHOUT opening the door during during entire cooking process.) It helps the flavour if you marinate the chicken for a few hours prior to cooking!

MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)

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 PORTUGUESE HOT RED PEPPER SAUCE

Steps:

• Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

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

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.

PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH

Steps:

• In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
• Add the bay leaf, parsley, and paprika.
• Heat through and remove from the heat.
• Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.

PERI PERI MARINADE (PILI PILI)

Steps:

• Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop.
• Prior to cooking, I recommend seasoning lightly with additional kosher salt.
• Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
• For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.
• Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling.