Portugal: Piri-Piri Sauce
Yield
4 servingsPrep
10 minCook
0 minReady
1 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
olive oil
|
|
| 8 | each |
hot chili peppers
tops removed |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | piece |
lemon zest
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
olive oil
|
|
| 8 | each |
hot chili peppers
tops removed |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | piece |
lemon zest
|
*
|
Directions
Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind.
Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use.
It will keep at room temperature indefinitely.
Ready made piri-piri can be bought by the portuguese, who use it a good deal as a spicy condiment on pasta, fish or meat and also to flavour stews.
