Prep 2 mins
Cook 0 mins
Entered for safe-keeping. From June 2012 Vegetarian Times. In Spain and Portugal, piri-piri or peri-peri are used as generic terms for hot sauces and chili powders used for barbecue. This recipe is smoky and hot, with a bitter-sour hint of lemon peel.
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon lemon peel
- 1⁄2 teaspoon ground oregano
- Combine all ingredients in small bowl. Store in airtight container.
A nice, tangy and very mild hot sauce that I enjoyed. It was perfect on the white bean tortilla, but I'm looking forward to trying this on other dishes in the future!