Piri Piri Pepper Sauce

Piri piri sauce is fast becoming my favorite spicy sauce. It hails from Portugal and is made with the African Bird's Eye chili, called piri piri (pepper in Swahili), which is cultivated in Uganda, Malawi and Zimbabwe. Not able to get my hands on those particular peppers, I used some other type I found at my local grocery store. I don't know what type of chili they were, the package said merely, "chili pepper," not too helpful but they weren't overly spicy, which is why I could use all nine of them for the sauce; I think they might be Anaheim chilis. To get a bit more red color, I also threw in a half red bell pepper and some paprika. The following is my version; there are so many variations of piri piri sauce out there, but in any case, it is a great marinade for chicken, pork or shrimp as well as a dipping sauce for just about anything. In Japanese, piri piri can mean spicy, spicy. So I suppose I could call this Piri Piri Piri Piri Sauce!



Getting some of the ingredients ready



Posted By: Jan Opdahl
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US Metric
Piri Piri Red Pepper Sauce

9 red chilis, stems removed
3 cloves garlic
1/2 small red bell pepper, seeded and stem removed
1/2 small round onion, peeled
Small bunch of clilantro, about 1/2 cup
1 1/2 teaspoon salt
1 teaspoon paprika

Squeeze of lemon juice (from about a quarter of a lemon)

1/8 cup olive oil

Cooking Process:

Combine all ingredients except for the olive oil in a blender and pulse a few times to chop everything up. Add a little bit of olive oil if it's too difficult to get the blender going. Then in a fine stream, add in the rest of the oil while the blender is mixing. The puree should be relatively smooth and a bit thick. Add more olive oil or a bit more lemon juice to thin out more, if desired.

How to Serve:

Great served with grilled chicken or pork!


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