Piri Piri Sauce
"This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'.
The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." The Portuguese had a huge influence on African cooking. Posted for ZWT.
*Cooking time includes storage/wait time in fridge.*"
photo by Elaniemay
- Ready In:
- 168hrs 30mins
- Ingredients:
- 7
- Yields:
-
3/4 cup
- Serves:
- 6
ingredients
- 3⁄4 cup olive oil
- 2 jalapeno peppers, coarsely chopped, including stems and seeds
- 1 poblano pepper, coarsely chopped, including stems and seeds
- 1 1⁄2 teaspoons red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons garlic, minced
directions
- Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
- Add the garlic, remove from the heat, and let cool to room temperature.
- Pour into a food processor or blender and pulse until smooth.
- Strain through a fine-mesh strainer.
- Refrigerate in an airtight container for 7 days before using.
Questions & Replies
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Reviews
-
My DH LOVES this stuff! We waited the 7 days before trying it and he says it keeps getting better. I did not strain it after pureeing, I tried but it looked mostly like oil. Made for ZWT8. -
This is some SPICY stuff! I am a big fan of bold flavors though so was happy. I elected to skip straining so my sauce was slightly chunky (and green). I brushed the sauce lightly on pork and veggie kabobs and then grilled on a contact grill. served additional sauce for dipping. Thank you for sharing the recipe! -
Mmmm mmmmm...the 7 day marinating time is well worth the wait! Once the marinade sat for the 7 days, I marinated boneless, skinless chicken breasts in it. I grilled the chicken breasts and served it alongside a salad and bread. It was sooooo good! Spicy but not too spicy. My whole family enjoyed it. Made for the Pick A Pepper Challenge of Spain for ZWT8. Thanks! -
Wow, is this stuff potent!!! At first, you get the pepper "flavor" and then it hits the back of your tongue and throat with the "heat". It's actually a little addicting once you get accustomed to it. I will probably do as the other reviewer suggested and add some of it to a citrus marinade or other marinade ingredients, but you could definitely use it alone if you like a nice spicy sauce. Made for the Pick-A-Pepper challenge - ZWT-8-Spain/Portugal. -
This is a great sauce to have on hand. I used it on some shrimp i bbq'd
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RECIPE SUBMITTED BY
Someone special recently gifted me with membership ~ I don't know who, but know they are special :D! Thank you! It is much appreciated....
My parents owned a grocery store when I was growing up, so there's my love of FOOD! My friends all love to drink, so there's my profession! I stopped bartending 5 years ago, when my son was born, but still 'do' private parties. DH and I did a 'Supper Club' for a while, but life kept getting in the way!
I am a SAHM, to a rambunctious 5 y.o....I LOVE cooking and collect cookbooks and anything kitchen related! I'm kinda picky, but will just drop an ingredient or make a sub, so I can still try a recipe.
I'm looking forward to many years of enjoyment here, and hope to participate in some events soon!
Thanks to everyone for posting such great recipes, and if you review mine, just know that I appreciate the time and effort involved in the reviewing process!
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