Portuguese Peri – Peri Sauce

Peri- Peri Sauce
Nutrition Information
  • Serving size: 100 ml
  • Calories: 328 kcal
  • Fat: 33g
  • Saturated fat: 4.7g
  • Carbohydrates: 4.6g
  • Sugar: 3.9
  • Sodium: 2.7g
  • Fiber: 0.5g
  • Protein: 1.3g
Recipe type: Chilli sauces
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
In Portugal and Southern Africa, you will find a bottle of Peri- Peri (Piri- Piri in Portugal) sauce similar to this on just about every Portuguese table. It is used as a condiment to flavour almost everything from potato chips, eggs, and fried fish to ( of course) chicken. This fantastic sauce has the perfect combination of heat and piquancy that will have your friends begging for the recipe. When the bottle starts emptying ( as it will in no time at all ) simply add a couple more chillies , some lemon, and vinegar . Doing this will keep the bottle going for a lot longer
  • Virgin olive oil – ¾ Cup (185ml)
  • Lemon juice - ½ cup (125ml)
  • White-wine vinegar - ½ cup (125ml)
  • Fresh African Birds eye chillies - 10 to 15 (topped and split to reveal seeds and pith)
  • Brown Sugar – 1 tbsp.
  • Paprika – 1 tbsp.
  • Red chilli flakes - 2 tbsp.
  • Garlic – 8 cloves (Peeled and roughly chopped)
  • Salt - 1 tbsp.
  1. Bring vinegar to the boil. Add chillies and allow cooking until just soft (approx. 5 minutes)
  2. Allow to cool
  3. Add remaining ingredients and mix well
  4. Decant into a bottle that has been well washed in soapy, warm water and sterilized
  5. Refrigerate. Allow flavours to develop to a couple of days. Shake every time before using to combine the oil with the rest of the ingredients
Good for: Hamburgers, general spicing

This recipe yields approx 2 bottles

Keywords: portuguese piri piri sauce recipe

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