Portuguese Hot Pepper Sauce (Molho De Piri Piri)
A community recipe by catarina mNot tested or verified by Nigella.com
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Use rubber gloves to clean the peppers!! Remove the stems from the peppers and discard. Place all ingredients(including seeds) in a food processor and puree. Pour the mixture into a small glass jar and let steep for at least 24 hours, preferably a week in the fridge. Sauce will keep for one month. Shake well before using.
Introduction
This is a staple in the Portuguese kitchen. You can buy it or make the infinitely superior version at home. Great for chicken, steak, chilli or anything that needs a little sprucing up. Enjoy. (from D. Leite)
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Ingredients
Serves: 4-6
- 8 small red chiles (such as cayenne, snatakes or piquins - do not use scotch bonnet)
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 cloves minced garlic
- 1 pinch of salt (if Maldon, use more)
- red pepper flakes (optional, if you like it hotter)
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Method
Portuguese Hot Pepper Sauce (Molho De Piri Piri) is a community recipe submitted by catarina m and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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