Molho de piri-piri
Peri peri oil, a fiery Portuguese condiment crafted from African bird’s eye chillies, delivers an intoxicating blend of heat, tanginess and aromatic depth to countless dishes. This vibrant oil, known locally as molho de piri-piri, combines the scorching bite of these small but potent chillies with fragrant garlic, bay leaves and warming spices. Whilst its roots trace back to Portugal’s colonial connections with Mozambique and Angola, this versatile oil has become a beloved ingredient far beyond its origins. Whether brushed onto grilled chicken, drizzled over seafood or simply mopped up with crusty bread, homemade peri peri oil offers a more nuanced and fresher flavour than any bottled variety – and fills the kitchen with an alluring, spice-laden aroma.
- Serving size: 100g
- Calories: 640 kcal
- Fat: 69g
- Saturated fat: 9.9g
- Carbohydrates: 1.2g
- Sugar: 0.6g
- Sodium: 0.28g
- Fiber: <0.5g
- Protein: 1g
- Olive oil - 250 ml
- Dried Peri - Peri Chillies - 6 to 8
- Fresh Birds eye or Peri-Peri Chillies – 6 to 8
- Dried Kashmiri chillies – (optional)
- Garlic- 3 cloves - chopped
- Whisky – 2 tablespoons
- Dried black peppercorns- 1 teaspoon
- Dried bay leaves – 3 to 4
- Fresh lemon juice – 1 tablespoon
- White wine vinegar – 1 tablespoon
- Heat 2 tablespoons of olive oil in a pan. Bring to a medium heat. Add fresh Chillies, garlic, pepper and bay leaves. Cook gently for 2 to three minutes.
- Add whisky, lemon juice and vinegar cook for a further minute. Add balance of oil and whole Chillies. Allow to cook over gentle heat for further 4 to 5 minutes. Remove and allow cooling slightly. Take out whole Chillies and bay leaves and reserve
- Using a funnel, pour oil into a sterilized bottle or Jar (* see note). Re - introduce whole Chillies and bay leaves. Seal
- Store in the fridge. Can be eaten immediately but is better when allowed to steep for a while
Keywords: Peri-Peri Oil.
