Best 2 Piri Piri Sauce Portugal Algarve Homemade Recipes
Piri piri sauce, originating from the beautiful Algarve region of Portugal, is a staple condiment known for its fiery and flavorful character. This homemade sauce captures the essence of Portugal's culinary heritage, offering a versatile addition to various dishes. With its distinct blend of piri piri peppers, garlic, olive oil, and herbs, this homemade piri piri sauce brings the authentic taste of Portugal to your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PORTUGUESE PIRI-PIRI HOT SAUCE
This Portuguese piri-piri hot sauce is made with bird's eye chiles, which can be used on chicken, shrimp, pork, or just about any dish in Portugal.
Provided by David Leite
Categories Condiments
Time 5m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 66 kcal, Carbohydrate 1 g, Protein 0.3 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 0.3 g, Sugar 1 g, UnsaturatedFat 6 g
PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE
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
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!
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- If you don't have fresh tomatoes, you can use canned diced tomatoes.
- Use a variety of chili peppers to create a sauce with different levels of heat.
- Feel free to adjust the amount of garlic, onion, and herbs to your taste.
- Let the sauce simmer for at least 30 minutes to allow the flavors to develop.
- Serve the sauce with grilled or roasted chicken, fish, or vegetables.
Conclusion:
Piri piri sauce 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 stored in the refrigerator for up to two weeks. So next time you are looking for a way to spice up your meal, give piri piri sauce a try. You won't be disappointed!
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