Portuguese Peri Peri oil

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Recipe for peri-peri oil

Portuguese Peri Peri Oil
Nutrition Information
  • 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
Recipe type: Chilli Oils
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
The Portuguese mastery of using the Chili in their cuisine is legendary, being certainly counted as right up there with the best. This fantastic Chilli Oil is not only used in Portuguese dishes like Peri- Peri Prawns but can also add a bit of magic to your everyday cooking. Just add a dash to your favourite meals made with eggs, rice and chicken. Its great blend of heat with just a hint of citrus and great garlic under-note sets the stage for something special. Being so good means it doesn’t last very long!
  • 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
  1. 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.
  2. 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
  3. Using a funnel, pour oil into a sterilized bottle or Jar (* see note). Re - introduce whole Chillies and bay leaves. Seal
  4. Store in the fridge. Can be eaten immediately but is better when allowed to steep for a while
* Always ensure that food safety is observed. Sterilization of bottles is important

Keywords: Peri-Peri Oil.

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