Mrs. Piehole went to our local nursery earlier this spring to buy herself some tomato plants for this growing season. While she was there she picked up some kinda random chile plants for me. She knows I enjoy growing a variety of chiles every year, so she just got me some plants I’d never seen before because she loves me. One of these plants she got me is called Portuguese Hot.
I’d never heard of this type of chile before, so as it was growing I started doing some research into what this chile is, what its used for, recipes that make use of it. Came across a ton of recipes for a sauce called Portuguese Piri Piri Sauce. Apparently this is a sauce that has its origins in Portuguese spice ships importing African peri peri chiles back to Portugal from Angola and Mozambique in the 16th century. Piri Piri Sauce is now found everywhere in Portugal with many family recipes for it passed down from generation to generation.
So I read about a dozen recipes for Portuguese Piri Piri Sauce and morphed all that info into a sauce recipe of my own. Marinated some shrimp in it for a couple of hours and threw them on the grill. Absolutely delicious. Recipe below.
Piehole Willie’s Portuguese Piri Piri Sauce
Ingredients
5-6 ripe Portuguese Hot chiles, coarsely chopped
1 red bell pepper
3 cloves of garlic, peeled and coarsely chopped
1 bay leave
Pinch of dry thyme
1/2 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon kosher salt
Method
Roast the bell pepper in a cast iron skillet until blackened on all sides. Put bell pepper in a paper lunch bag and close the bag up. Let sit until cool. Peel and discard the stem, skin and seeds.
Put all ingredients in a food processor and puree until smooth. (Don’t overblend anything with olive oil in it or the olive oil will get bitter in a weird way.)
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