Best 5 Piri Piri Oil Recipes

Piri piri oil, also known as African bird's eye chili oil, is a vibrant and versatile condiment that adds a spicy kick to various dishes. Originating from the African continent, piri piri oil is a staple ingredient in many traditional African cuisines. It is made by infusing high-quality olive oil with piri piri chili peppers, resulting in a flavorful and aromatic oil that brings a unique heat to any dish. Whether you are looking to add a subtle warmth or an intense burst of spiciness, piri piri oil offers a range of options to suit different taste preferences. From marinating meats and vegetables to drizzling over salads and pasta, piri piri oil elevates the flavor profile of any dish, making it a must-have ingredient for any home cook.

Let's cook with our recipes!

PIRI-PIRI OIL

Piri-Piri Oil image

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

Ingredients

3 cups extra virgin olive oil
2 habanero peppers, cut in half and seeded
1 teaspoon lemon zest
2 bay leaves

Steps:

Combine all ingredients in a jar and seal tightly.
Place the sealed jar in the refrigerator and let steep for minimum of two weeks, stirring every two or three days.
The longer it steeps the hotter it will become.
When it's hot enough for your tastes, you can (if you wish) strain out the chilies and bay leaves.

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

PIRI PIRI SAUCE

Piri Piri Sauce image

Provided by Food Network

Categories condiment

Yield 3 cups

Number Of Ingredients 7

Ingredients

8 turns freshly ground pepper
1 tablespoon minced garlic
1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt

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 OIL

Piri Piri Oil image

Classic extra-virgin olive oil gets a kick from spicy habanero chiles and tart lemon zest in this recipe from Dave DeWitt's "The Complete Chile Pepper Book."Also Try:Oregano-Garlic Green Chile Vinegar

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes 3 cups

Number Of Ingredients 4

Ingredients

3 cups extra-virgin olive oil
2 habanero chiles, halved lengthwise
1 teaspoon lemon zest
2 dried bay leaves

Steps:

Place all ingredients in a clean jar and close tightly. Transfer to refrigerator and let stand at least 2 weeks, until desired level of heat is reached, stirring every 2 to 3 days. Remove chiles and keep refrigerated until ready to use.

PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE

Piri Piri Sauce (Portugal, Algarve) Homemade image

Recipezaar already has 11 recipes for piri piri (sauce, dressing, oil, spice) and 10 recipes using it, so why add another? First, piri piri is in the cuisines of Africa, Portugal, South America and the Caribbean, so there are variations to the ingredients, heat and form. Second, all of the versions currently posted are "quick", i.e., whether the ingredients are raw or cooked, you can prepare them and use them the same day -- this version is the more authentic marinated and pickled version (Warning: from the time you start to make this until the time you can use it is 5 weeks!! I didn't count this in the prep time). Finally, I've had this version, love the taste and know how reliable the recipe source is. With credit to Elisabeth Luard's "The Food of Spain and Portugal: A Regional Celebration", here is piri piri as made in the Algarve ... Recipe provided for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories Peppers

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 4

Ingredients

8 ounces hot red chili peppers, fresh, seeds and veins removed, roughly sliced
8 ounces mild red peppers, seeded and roughly sliced
1/4 cup coarse salt
2/3 cup white wine vinegar

Steps:

For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
Pack the chiles and peppers into a sterilized jar with the salt.
Seal and leave for 4 weeks.
After 4 weeks, put in a food processor, add the vinegar and blend.
Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
Enjoy!

PIRI PIRI CHICKEN

Piri Piri Chicken image

Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.

Provided by Buckwheat Queen

Categories World Cuisine Recipes African

Time 5h5m

Yield 2

Number Of Ingredients 10

Ingredients

10 African bird's eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2 limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 chicken breast, cut in half
2 chicken leg quarters with skin

Steps:

Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g

Tips for Making Piri Piri Oil:

Choose the Right Peppers: Use a combination of red and green chili peppers for a flavorful and visually appealing oil.
Freshness Matters: Use fresh chili peppers for the best flavor and heat. Avoid using dried or powdered peppers.
Remove the Seeds: Deseed the chili peppers before using them to reduce the heat level. If you prefer a spicier oil, leave some seeds in.
Use Good Quality Olive Oil: Choose a high-quality extra virgin olive oil for the best flavor and health benefits.
Infuse the Oil Slowly: Heat the oil gently over low heat to infuse it with the flavors of the chili peppers. Avoid boiling the oil, as this can ruin the flavor.
Store Properly: Store the piri piri oil in a cool, dark place in an airtight container. It can be stored for up to 3 months.

Conclusion:

Piri piri oil is a versatile condiment that can be used to add flavor and heat to a variety of dishes. It is especially popular in Portuguese cuisine, but it can also be used in other cuisines around the world. With its unique flavor and health benefits, piri piri oil is a great addition to any kitchen. Experiment with different recipes and find the perfect way to use this delicious oil.