Molho de Piri-Piri or Piri-Piri sauce is made from the African bird’s eye chilli. It is considered to be hot with a rating of around 100,000-225,000 Scoville units, much more spicier than a jalapeno. The name Piri-Piri was given by the Portuguese people living in Mozambique. These people were said to be from an Indian community who came from Goa, which was then also a Portuguese colony. Over the years, this sauce has been tailored and perfected globally to suit one’s palate.
The Piri-Piri sauce is used as a marinade for seafood, meat, poultry and vegetables. If you want to spice up any dish, just add a dash of Piri-Piri sauce. The shelf life in the refrigerator is around 1 month.
This tiny chilli is small, hot and packed with flavor. It has been used to ease arthritis pain and rheumatism, control flatulence and relieve toothache. It provides high levels of Vitamin C, a good source of Vitamin A, folic acid and potassium. Capsaicin, the heat component in the chilli helps to thin the blood, prevents blood clots and increases blood flow to the heart. It is also known to lower cholesterol levels.
The Piri-Piri sauce is used as a marinade for seafood, meat, poultry and vegetables. If you want to spice up any dish, just add a dash of Piri-Piri sauce. The shelf life in the refrigerator is around 1 month.
This tiny chilli is small, hot and packed with flavor. It has been used to ease arthritis pain and rheumatism, control flatulence and relieve toothache. It provides high levels of Vitamin C, a good source of Vitamin A, folic acid and potassium. Capsaicin, the heat component in the chilli helps to thin the blood, prevents blood clots and increases blood flow to the heart. It is also known to lower cholesterol levels.
Molho de Piri-Piri (Portuguese Piri-Piri Sauce)
Ingredients:
1 cup olive oil
1 onion (chopped)
10 cloves of garlic
10 dried bird's eye chillies
1/4 cup vinegar
2 tablespoons paprika pwd
2 teaspoons chilli pwd
juice of 1 lemon
1 teaspoon salt
Method:
On low flame, heat a pan and add olive oil. When oil is slightly warm, add dried chillies followed by onion, garlic cloves, chilli and paprika pwd. Let all the ingredients infuse with the oil for 5 mins. Add vinegar and simmer for another 5 mins. Remove from heat, cool and puree to a smooth paste after adding lemon juice and salt. Bottle sauce and refrigerate.
Note:
Depending on your spice level, increase the amount of chillies in the sauce or while marinating seafood, poultry, meat or vegetables with piri-piri sauce, add extra chilli powder, paprika powder and lemon juice.
Ingredients:
1 cup olive oil
1 onion (chopped)
10 cloves of garlic
10 dried bird's eye chillies
1/4 cup vinegar
2 tablespoons paprika pwd
2 teaspoons chilli pwd
juice of 1 lemon
1 teaspoon salt
Method:
On low flame, heat a pan and add olive oil. When oil is slightly warm, add dried chillies followed by onion, garlic cloves, chilli and paprika pwd. Let all the ingredients infuse with the oil for 5 mins. Add vinegar and simmer for another 5 mins. Remove from heat, cool and puree to a smooth paste after adding lemon juice and salt. Bottle sauce and refrigerate.
Note:
Depending on your spice level, increase the amount of chillies in the sauce or while marinating seafood, poultry, meat or vegetables with piri-piri sauce, add extra chilli powder, paprika powder and lemon juice.