Best 3 Molho De Piri Piri Portuguese Hot Red Pepper Sauce Recipes
Calling all heat lovers! Piri piri sauce, a staple in Portuguese cuisine, is a vibrant and fiery condiment that packs a punch. Made from piri piri peppers, also known as African bird's eye chili peppers, this sauce brings a distinct spiciness to any dish. Get ready to ignite your taste buds with this tantalizing sauce that will instantly elevate your culinary creations. This article presents a fiery lineup of piri piri sauce recipes, ranging from classic to contemporary, each showcasing the versatility of this spicy sensation. From the traditional Molho de Piri-Piri, a beloved sauce in Portuguese kitchens, to the tangy Peri-Peri Marinade, a perfect companion for grilled meats, this collection offers an array of flavors to suit every palate. Enjoy the simple yet flavorful Piri-Piri Hot Sauce, a staple in African cuisine, or explore the unique Peri-Peri Salt, an innovative way to add a piquant touch to your favorite dishes.
Check out the recipes below so you can choose the best recipe for yourself!
SHRIMP WITH HOT RED PEPPERS: CAMAROES PIRI-PIRI
Piri-piri are incendiary little red peppers from Angola. The Porutguese can't get enough of them, so they keep bottles of Molho de Piri-piri (a sauce somewhat like Tabasco on the table alongside the salt and pepper, then sprinkle this liquid fire over virtually everything ? French fries, steamed greens, shellfish. Although I am not as much a fan of piri-piri sauce as the Portuguese, I must admit that Molho de Piri-piri, is the perfect dunk for shrimp prepared this way, a dish that has recently become a great specialty at a number of Lisbon's top restaurants. Note: Because piri-piri peppers are unobtainable here, I've substituted the more widely available long, slender, twisted cayenne pods. You can also use the scarlet New Mexico chiles, the tiny but explosive chile pequins, even the green jalapeno peppers. Just add them in stages, tasting as you go, so that the shrimp aren't so torrid they bring tears to your eyes.
Provided by Food Network
Categories appetizer
Time P1DT1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
- Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri.
- Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.
PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH
Entered for safe-keeping, as Portuguese cooking fascinates me, and this recipe promises some exciting left-overs. This can be used to marinate fish that has been fried or grilled: refrigerate for 2-3 days in the sauce, then serve. From Ana Patuleia Ortins' "Portuguese Homestyle Cooking." Of course, you can also pour over freshly cooked fish or serve it on the side. Edited 7/06/12 to add smoked paprika as an option.
Provided by KateL
Categories Sauces
Time 15m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
- Add the bay leaf, parsley, and paprika.
- Heat through and remove from the heat.
- Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.
Nutrition Facts : Calories 176.9, Fat 18.2, SaturatedFat 2.5, Sodium 198.3, Carbohydrate 3.1, Fiber 0.8, Sugar 0.7, Protein 0.6
MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)
This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 2m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
- If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
- Then add in the dried oregano and grind it in for another minute.
- Add in the rest of the ingredients and give it a thorough mix.
- You may leave the marinade refrigerated to infuse or use it up straight away.
- Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.
Tips:
- Choose the right peppers: For a classic piri piri sauce, use African Bird's Eye chilies or another variety of hot red chili pepper. If you prefer a milder sauce, use a combination of hot and sweet peppers.
- Roast the peppers: Roasting the peppers brings out their natural sweetness and flavor. You can roast them in a hot oven or over a grill. Just be sure to keep an eye on them so they don't burn.
- Use fresh ingredients: The fresher the ingredients, the better the sauce will be. Use ripe, juicy tomatoes and fresh herbs like cilantro and parsley.
- Don't overcook the sauce: Piri piri sauce should be simmered for a short time, just until the flavors have melded. Overcooking will make the sauce bitter.
- Taste the sauce as you go: Adjust the seasonings to your taste. You may want to add more heat, sweetness, or acidity.
Conclusion:
Piri piri sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for grilled meats, fish, and vegetables. You can also use it as a dipping sauce for snacks like fries or chips. No matter how you use it, piri piri sauce is sure to add a burst of flavor to your meal.
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