Best 5 Pili Pili Spicy Herb Oil Recipes

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Embark on a culinary journey to create tantalizing "Pili Pili Spicy Herb Oil," an exquisite fusion of heat and aromatic flavors. Discover the secrets of crafting this versatile condiment from selecting the freshest herbs and peppers to infusing them in oil to produce a fiery yet balanced taste. Whether you seek a bold addition to your favorite marinades, a zesty drizzle over grilled meats and vegetables, or a spicy enhancement to your homemade pasta dishes, this article will guide you through the process of creating a "Pili Pili Spicy Herb Oil" that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PILI PILI (SPICY HERB OIL)



Pili Pili (Spicy Herb Oil) image

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

2 teaspoons dried oregano
2 bay leaves, crumbled
1 teaspoon fennel seeds (optional)
4 sprigs fresh thyme
2 sprigs fresh rosemary (optional)
12 whole small dried red chili peppers or Japanese chilies, or about 8 chiles de arbol, broken in half, or 2 teaspoons red pepper flakes
1 to 1 1/4 cups olive oil (does not need to be extra virgin), or a combination of olive oil and grapeseed oil, as needed

Steps:

  • Place the herbs, chiles and oil in a medium saucepan and heat slowly over low heat until they begin to sizzle. If you insert a thermometer, the temperature should not go above 220ºF. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to cool.
  • Transfer the herbs and chiles to a clean, sterilized bottle (you may need to use a funnel to do this neatly). Pour on the olive oil. Close tightly and allow to stand in a dark, cool place for a week to mature.

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

PIRI PIRI (SPICY HERB OIL)



Piri Piri (Spicy Herb Oil) image

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

2 teaspoons dried oregano
2 bay leaves, crumbled
1 teaspoon fennel seed (optional)
4 sprigs fresh thyme
2 sprigs fresh rosemary (optional)
2 teaspoons crushed red pepper flakes (see note below)
1 cup olive oil, more as needed (does not need to be extra virgin and can be combined with grapeseed oil)

Steps:

  • In a medium saucepan, heat herbs, chiles, and oil, slowly, over low heat until they begin to sizzle (less than 220 degrees F).
  • Turn off the heat and when they stop sizzling, cover and allow to cool.
  • Pour into a clean, sterilized bottle, cover tightly and let stand in a cool, dark place for a week before using.
  • NOTE: Instead of crushed red pepper flakes you could also use 12 whole small dried red chili peppers or Japanese chilies, or 8 dried chiles de arbol, broken in half.

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

PILIPILI OIL



Pilipili Oil image

Pilipili, chiles in Swahili, infuse oil along with aromatics like herbs and onion to create a spicy condiment. Similar to hot sauce, these chile oils, found in Africa and across the African diaspora, provide a kick when drizzled on a dish. This version from the chef and author Bryant Terry uses fresh, small bird's eye or Thai chiles for their vibrant taste and their availability in most supermarkets. Smoked paprika adds a bit of depth and helps to make the oil fire-engine red.

Provided by Korsha Wilson

Time 10m

Yield About 1 cup

Number Of Ingredients 5

1 cup olive oil
9 small fresh bird's eye or Thai chiles
2 (2-inch) thyme sprigs
2 (2-inch) rosemary sprigs
2 teaspoons smoked paprika

Steps:

  • In a small saucepan, combine all the ingredients and heat over low, stirring occasionally, until the oil starts to sizzle and the paprika has darkened. Immediately remove from the heat and set aside to cool.
  • Transfer the mixture to a small jar or bottle, seal, and refrigerate for a few days before using. Store in the refrigerator for up to 2 weeks.

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

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.

SMOKED TILAPIA WITH PILI PILI



Smoked Tilapia With Pili Pili image

Make and share this Smoked Tilapia With Pili Pili recipe from Food.com.

Provided by Food.com

Categories     Tilapia

Time 1h20m

Yield 1 serving(s)

Number Of Ingredients 27

2 teaspoons fresh tarragon leaves, chopped
4 garlic cloves, chopped
4 scallions, chopped
1 large onion, chopped
fresh bay leaf
fresh parsley
dried rosemary, for smoking
dried thyme, for smoking
apple and cherry wood chips, soaked in water for 2 days and drained
picked fresh rosemary leaf
picked fresh thyme leave
2 teaspoons vegetable oil
1 teaspoon lemon juice
1 teaspoon spicy herb oil, recipe follows (Pili Pili)
1/4 teaspoon salt
1 whole fresh tilapia fillet, cleaned and scored on both sides
dried bay leaf, for smoking
lemon pepper, for smoking
spicy herb oil, for serving, recipe follows (Pili Pili)
fried plantain, for serving
1 teaspoon vinegar
1/4 teaspoon salt
8 habanero peppers, stemmed but not seeded
6 garlic cloves
4 scallions, chopped
1 large tomatoes, chopped
2 teaspoons vegetable oil

Steps:

  • Tilapia:.
  • For the tilapia: Combine the tarragon, garlic, scallions, onions and some bay leaves, parsley, rosemary and thyme in a blender. Add the oil, lemon juice, Pili-Pili and salt and blend until it forms a paste, about 2 minutes. Put the fish in a deep dish and spread on the marinade, rubbing it all over. Cover and let marinate in the refrigerator for 1 to 2 days, turning the fish about every 6 hours. Start a nice charcoal fire in your smoker to cook over indirect heat. Sprinkle some bay leaves, lemon pepper, rosemary and thyme over the fire. When the charcoal is red, add the soaked wood chips and get it smoking. Careful as the smoke will make you all cough.
  • Place the fish in the smoker and cook, checking the fish every 15 minutes until cooked through, about 45 minutes. Transfer the fish to plates and serve with Pili-Pili sauce and fried plantains. Bon appetit!
  • Pili-Pili:.
  • Combine the vinegar, salt, chiles, garlic, scallions, tomatoes and 1 tablespoon water in a blender and puree until smooth, about 3 minutes. Heat the oil in a pot, add the puree, and cook for about 10 minutes. Transfer to a jar or bowl.
  • You can eat it on anything, pizza, eggs, burgers, fish, meat, chicken, cassava, soup, spaghetti, tacos and more. It can also be used as a condiment, as a dip or a marinade.
  • Cook's Note: Never breathe the aroma of the Pili-Pili when cooking; cook it outside for safety.

Nutrition Facts : Calories 601, Fat 22.6, SaturatedFat 3.4, Cholesterol 62.5, Sodium 1299.7, Carbohydrate 71.9, Fiber 13.9, Sugar 33.5, Protein 39.2

Tips:

  • Choose fresh, high-quality ingredients for the best flavor.
  • Use a variety of herbs and spices to create a complex and flavorful oil.
  • Taste the oil as you make it and adjust the seasonings to your liking.
  • Let the oil cool completely before storing it.
  • Store the oil in a cool, dark place for up to 2 weeks.

Conclusion:

Pili pili spicy herb oil is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you use it as a marinade, dipping sauce, or finishing oil, pili pili spicy herb oil is sure to add a zesty kick to your meals.

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