📝 About This Recipe
Transport your taste buds to the sun-drenched coasts of Portugal and Mozambique with this vibrant, fiery, and deeply aromatic Piri Piri sauce. This recipe strikes the perfect balance between the searing heat of African Bird's Eye chilies, the brightness of fresh citrus, and the earthy richness of smoked paprika and roasted garlic. It is a versatile masterpiece that transforms simple grilled meats into legendary feasts, offering a complex profile that is far superior to any store-bought bottled version.
🥗 Ingredients
The Chili Base
- 12-15 pieces African Bird's Eye Chilies (stems removed; keep seeds for extra heat)
- 1 large Red Bell Pepper (seeded and roughly chopped for sweetness and body)
- 2 pieces Fresno or Red Jalapeño Chilies (for a fruitier heat layer)
Aromatics and Spices
- 6-8 pieces Garlic Cloves (peeled and smashed)
- 2 tablespoons Smoked Paprika (Pimentón) (high quality, bittersweet or sweet)
- 1 tablespoon Dried Oregano (preferably Mediterranean)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 piece Bay Leaf (dried)
Liquids and Emulsifiers
- 1/2 cup Extra Virgin Olive Oil (fruity, high-quality oil)
- 1/3 cup Red Wine Vinegar (provides the essential acidic tang)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (finely grated)
- 1 tablespoon Cognac or Brandy (optional, for traditional depth)
👨🍳 Instructions
-
1
Begin by roughly chopping the red bell pepper and the milder Fresno chilies. For the Bird's Eye chilies, remove the green stems but keep them whole; if you prefer a milder sauce, you can deseed half of them.
-
2
Place a small skillet over medium heat and add 1 tablespoon of the olive oil. Sauté the chopped bell pepper and garlic cloves for about 4-5 minutes until they softened slightly and the garlic is fragrant but not browned.
-
3
In a high-speed blender or food processor, combine the sautéed peppers and garlic with the raw Bird's Eye chilies and Fresno chilies.
-
4
Add the smoked paprika, dried oregano, kosher salt, black pepper, and lemon zest to the blender container.
-
5
Pour in the red wine vinegar, lemon juice, and the optional tablespoon of cognac. The alcohol acts as a flavor extractor and preservative.
-
6
Pulse the mixture several times until a coarse paste forms. Scrape down the sides of the blender with a rubber spatula.
-
7
Switch the blender to a low setting and slowly drizzle in the remaining olive oil in a steady stream. This emulsifies the sauce, creating a smooth, glossy texture.
-
8
Add the whole bay leaf to the mixture and pulse just once or twice—you want the bay leaf to remain mostly intact so it can be removed later, or simply let it steep in the jar.
-
9
Pour the sauce into a small saucepan and simmer over low heat for 10 minutes. This 'cooks out' the raw edge of the chilies and allows the flavors to meld beautifully.
-
10
Remove from heat and let the sauce cool completely at room temperature. Remove the bay leaf before bottling if desired.
-
11
Transfer the cooled sauce into a sterilized glass jar or bottle. For the best flavor, let it mature in the refrigerator for at least 24 hours before using.
💡 Chef's Tips
Wear gloves when handling Bird's Eye chilies to avoid painful 'chili burn' on your skin. If you cannot find African Bird's Eye chilies, Thai chilies (Prik Yuak) are an excellent substitute. For a creamier sauce, increase the olive oil slightly and blend on high for a longer duration. Always shake the bottle well before use as the oil and solids may naturally separate over time. This sauce keeps well in the refrigerator for up to 3 weeks, or can be frozen in ice cube trays for long-term use.
🍽️ Serving Suggestions
Classic Piri Piri Chicken: Marinate a spatchcocked chicken in 1/2 cup of the sauce for 6 hours before grilling. Drizzle over grilled prawns or calamari for a spicy, zesty seafood kick. Mix a tablespoon into mayonnaise to create a spicy aioli for dipping fries or spreading on sandwiches. Use as a finishing sauce for roasted potatoes or charred cauliflower steaks. Pair with a crisp, cold Portuguese Vinho Verde to cut through the heat of the chilies.