Recipe for Piri Piri Sauce, Starting with Dried Ground Piri Piri Powder??

[gulfporter]

I brought a bunch of ground piri piri packets back from Portugal for myself and friends.  We are now looking to either make it into piri piri sauce or for a tested recipe for piri piri chicken, that starts with the ground pepper.  Anyone have one? 

 

Obrigado in advance.  

[jimb0]

Peri peri sauce is basically just lemons, onion, peppers, garlic, and salt, in quantities to taste. I’m sure you could just add the powder and blend it up to the heat level you want. Some sauces add olive oil, but I don’t bother with a fat, because I like the freshness. Others add some smoked paprika. 

[Okanagancook]

True peri peri is just the peppers marinated in olive oil...give it at least three weeks.  It is hot and highlights that little pepper’s taste.

[jimb0]

“True” peri-peri as the vast majority of people use it absolutely has lemon, garlic, etc. If you want to make a pepper-infused olive oil, go ahead, but it’s not going to be what anyone really thinks of as peri-peri sauce.  To the extent that we know the origins about the sauce, they all seem to include talk of more than just peppers in oil. These arguments over authenticity are not half as important as just going ahead and doing. 

 

Additionally, if you want a spicy olive oil, I feel compelled to point out that while it may be obvious to some, you should only infuse the completely dried peppers / spice. 

Edited May 9, 2019 by jimb0 (log)

[Okanagancook]

You are right @jimb0

I don't know what I was thinking.  But I do like the peri peri oil.

[jimb0]

1 hour ago, Okanagancook said:

 But I do like the peri peri oil.

 

I've no doubt it's tasty!