Best 4 Pili Pili Sauce Recipes

Pili Pili, also known as African bird's eye chili, is a small, red chili pepper that is native to Africa. It is known for its intense heat and flavor. Pili pili sauce is a spicy sauce made with pili pili peppers, and it can be used to add flavor to a variety of dishes. Whether you're looking for a fiery addition to your next stir-fry or a flavorful dipping sauce for your favorite snacks, there's a pili pili sauce recipe out there to suit your taste. In this article, we'll explore some of the best recipes for pili pili sauce, so you can find the perfect one to spice up your next meal.

Here are our top 4 tried and tested recipes!

PILI-PILI SAUCE

Pili-Pili Sauce image

An easy-to-make hot sauce.

Provided by Babatunde

Categories Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 6

Ingredients

5 chile peppers (i.e., hot red peppers!), cleaned and finely chopped
2 tbsp lemon juice (juice of one lemon)
2 garlic cloves, minced
4 sprigs of parsley, minced (optional)
3 tbsp cooking oil
pinch of salt

Steps:

Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything.

Nutrition Facts :

PILI PILI SAUCE

Pili Pili Sauce image

Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

3 ounces habanero chiles (10 to 15), seeded if desired
1 small onion, coarsely chopped
1 garlic clove, coarsely chopped
1/2 cup safflower or extra-virgin olive oil
2 tablespoons fresh lemon juice
Coarse salt

Steps:

Pulse chiles, onion, and garlic in a food processor until chopped. Add oil, lemon juice, and 1/2 teaspoon salt; puree. Season with salt.

PERI PERI MARINADE (PILI PILI)

Peri Peri Marinade (Pili Pili) image

Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces.

Provided by gailanng

Categories Peppers

Time 5m

Yield 1 cup

Number Of Ingredients 9

Ingredients

4 -5 fresh hot chili peppers, chopped (such as jalapeno, habanero)
1/2 cup lemon juice or 1/2 cup lime juice
1 tablespoon cayenne pepper (to taste) or 1 tablespoon red pepper (to taste)
3 -4 garlic cloves
2 teaspoons paprika
2 teaspoons kosher salt
2 tablespoons dried oregano
1 teaspoon sugar (optional)
4 -5 tablespoons olive oil

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.

PILI PILI PIRI PIRI SAUCE

Pili Pili Piri Piri Sauce image

This recipe is from the former Portuguese colony of Mozambique. The word 'pili' and also 'piri' are words in the local languages for the English word pepper and is the name for the African bird's eye chile.

Provided by Member 610488

Categories Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 10

Ingredients

2 cups habanero peppers or 2 cups jalapeno peppers, stemmed minced
1 yellow onion, chopped
1/4 cup lemon juice, freshly squeezed
1/4 cup olive oil, divided
1 teaspoon garlic, chopped
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried tarragon

Steps:

Using 1 tbsp olive oil in a skillet, saute peppers and onion for 10 minutes. Add to food processor or blender along with remaining ingredients. Puree until desired consistency.
Add to freshly cleaned skillet and bring sauce to medium heat. Cook for 10 minutes. Allow to cool and refrigerate. Use within 2 weeks.

Nutrition Facts : Calories 554.4, Fat 30.9, SaturatedFat 5.4, Sodium 1189.3, Carbohydrate 79.9, Fiber 29.5, Sugar 3.9, Protein 12.7

Tips:

To make a smooth and flavorful sauce, use ripe and juicy tomatoes.
If you like your sauce with a bit of a kick, add some chili peppers or cayenne pepper.
To add depth of flavor, use a variety of spices, such as cumin, coriander, and paprika.
If you want a smoother sauce, blend it with an immersion blender or in a food processor.
To store the sauce, let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 1 week.

Conclusion:

Pili pili sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for grilled meats, poultry, and fish. It can also be used as a dipping sauce for vegetables or chips. With its bright red color and spicy flavor, pili pili sauce is sure to add a pop of flavor to your next meal.