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.*
- Ready In:
- 168hrs 30mins
- 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
- 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.
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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!Reply
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!Reply