Piri Piri Hot Sauce

Africa's gift to Portuguese cuisine, the hot chili pepper, was passed along to 15th century Portuguese colonies in Angola, Mozambique, Goa India, and Brazil. This tangy hot sauce can serve as a marinade for chicken and other meats as well as to enhance foods like eggs and potatoes.

5 from 2 votes

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Course: Condiment

Cuisine: African, Brazil, Portuguese, South Africa

Prep Time: 10

Total Time: 10

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

4 small Birds eye chili or Thai red hot chili
3 medium Jalapeno or serrano chiles, seeded
2 Bay leaves, crumbled
1 tsp Kosher salt
4 cloves Garlic, peeled
1 tsp Black pepper
1 tbsp Red chile flakes
1 tbsp Oregano
1 large Lemon, juiced
⅓ cup Malt vinegar
½ cup Vegetable or canola oil
1 large Red bell pepper, roughly chopped
1 small Sweet onion, roughly chopped

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Instructions

Put all the ingredients in a food processor or blender. Puree to a smooth paste. Season as necessary and put in a sealed jar.

Notes

Sealed tight, Piri Piri sauce will keep a few months in the refrigerator.

Nutrition