Molho de Piri-Piri

Name: Molho de Piri-Piri
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Portuguese
Ingredients: Fresh piri-piri or bird's eye chiles — 8-10; Garlic cloves — 4; Fresh lemon juice — 30 ml (2 tbsp); Red wine vinegar — 20 ml (4 tsp); Olive oil — 100 ml (1/3 cup + 1 tbsp); Sweet paprika — 5 g (1 tsp); Bay leaf — 1; Salt — 3 g (1/2 tsp)

The Quirky Foodster Team

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15 min

Prep

5 min

Cook

Ingredients

Fresh piri-piri or bird's eye chiles — 8-10
Garlic cloves — 4
Fresh lemon juice — 30 ml (2 tbsp)
Red wine vinegar — 20 ml (4 tsp)
Olive oil — 100 ml (1/3 cup + 1 tbsp)
Sweet paprika — 5 g (1 tsp)
Bay leaf — 1
Salt — 3 g (1/2 tsp)

Method

Roughly chop chiles (removing seeds for a milder sauce, if preferred).
Combine chiles, garlic, lemon juice, vinegar, paprika and salt in a blender; blend to a rough purée.
Warm olive oil gently in a small saucepan with the bay leaf for 2-3 minutes to infuse, then let cool slightly.
Blend the infused oil into the chile purée until fairly smooth.
Let rest at least 1 hour before using to let flavours develop.

Cultural Background: A fiery chile sauce brought to Portugal through its African colonial trade routes, particularly from Mozambique and Angola, piri-piri (from the Swahili word for 'pepper pepper') is built on small hot African bird's eye chiles and is the signature marinade for Portuguese grilled chicken (frango piri-piri).

Tips: • Handle fresh chiles with gloves and avoid touching your face — piri-piri chiles are very hot. • The sauce improves with a day's rest in the refrigerator, allowing flavours to meld.

Variations: • Use dried piri-piri chiles rehydrated in hot water if fresh ones are unavailable. • Add a splash of brandy for a Mozambican-style variation.

Storage: Refrigerate in a sealed bottle up to 3 weeks; flavour deepens over time.

Reheating: Not applicable; used cold as a marinade or condiment. Nutrition (per serving) Approx. 60 kcal, 0.3 g protein, 6.5 g fat, 1 g carbohydrate per 15 ml serving.

FAQs: What is piri-piri sauce traditionally used for? Marinating and basting grilled chicken (frango piri-piri), as well as a table condiment for grilled meats and seafood. How hot is piri-piri sauce? Quite hot — piri-piri chiles rank similarly to bird's eye chiles; remove seeds and use fewer chiles for a milder version.