Piri-piri

 

Piri-piri is the hot seasoning oil of Portugal, with as many variations as there are housewives. It is added to all manner of meat and fish dishes, soups, sauces, marinades, and stews, but it is fiery and to be used with caution. Prepared in advance, piri-piri will keep under refrigeration for months.

• 1/4 cup fresh hot chili peppers
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1 cup olive oil

Coarsely chop the peppers, discarding the tops. Thoroughly wash hands, knife and cutting board afterwards.

Combine peppers, salt, garlic, and oil in a glass bottle. Cover tightly, refrigerate. Use as needed.

 

Piri-piri 2

• 1/4 cup fresh hot chili peppers
• 1 cup olive oil
• 1 slice of lemon, quartered
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 cup of brandy or whiskey
• 2 cloves of garlic, minced

Coarsely chop the peppers, discarding the tops. Combine all ingredients in a small sauce pan and simmer gently for 15 minutes. Cool and pour everything into a glass container. Cap and refrigerate. Use as needed.

 

• from:
• Portuguese Cooking:
  The Traditional Cuisine of Portugal
• by Carol Robertson
• North Atlantic Books/Random House, 2008
• $18.95, Paperback, 180 pp.
• ISBN-10: 1556437072
• ISBN-13: 978-1-55643-707-6
• Recipe reprinted by permission.

Buy Portuguese Cooking: The Traditional Cuisine of Portugal

 

Portuguese Cooking:
The Traditional Cuisine of Portugal

• Recipes

  • Piri-piri
  • Caldeirada (Portuguese Fish Soup)
  • Almond Cake with Ovos Moles

 

• Cookbook Profile Archive

 

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This page created April 2008

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