Best 3 Pili Pili Spicy Herb Oil Recipes

Embark on a tantalizing culinary journey with our collection of piquant and aromatic Pili Pili Spicy Herb Oil recipes. Experience the vibrant flavors of African cuisine as you explore a range of delectable dishes infused with the fiery heat of pili pili peppers and the refreshing burst of herbs. From sizzling stir-fries to succulent grilled meats, tangy marinades to flavorful dressings, each recipe promises an explosion of taste that will leave your taste buds dancing. Discover the art of balancing heat and flavor as you craft your own unique Pili Pili Spicy Herb Oil, using fresh herbs, zesty citrus, and a touch of garlic. Elevate your cooking skills and create dishes that pack a punch while tantalizing your senses. Get ready to ignite your taste buds and embark on a culinary adventure like no other.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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. This will make a big difference in the flavor of your oil.
Use a variety of herbs and spices. This will give your oil a complex and interesting flavor.
Don't be afraid to experiment. There are many different ways to make pili pili spicy herb oil, so feel free to adjust the recipe to your own taste.
Be patient. It takes time for the flavors to develop in pili pili spicy herb oil. Let it sit for at least a week before using it.
Store the oil in a cool, dark place. This will help to preserve its flavor and quality.

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's easy to make and can be customized to your own taste. So next time you're looking for a way to spice up your cooking, give pili pili spicy herb oil a try.