Piri Piri African Seafood Sauce Recipes

PIRI PIRI SAUCE

Provided by Food Network

Categories condiment

Time 8h20m

Yield 4 cups

Number Of Ingredients 17

Piri Piri Sauce image

Steps:

Soak the chiles overnight, then transfer to a blender along with the oil, cilantro, lemon juice, coriander, basil, cumin, dill, ginger, smoked paprika, black pepper, cinnamon, nutmeg, preserved lemon, garlic, bell pepper and salt. Blend until smooth.
Use as a stand-alone hot sauce or marinade for grilling chicken wings. (Makes enough to marinate about 4 pounds of chicken wings.)

Ingredients

1/3 cup dried African bird's eye chiles, seeded
1 cup oil (olive or other vegetable oil)
1/3 cup chopped fresh cilantro
1/3 cup fresh lemon juice
2 tablespoons coriander
1 tablespoon chopped fresh Thai basil
1 tablespoon cumin
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh ginger (can substitute ginger powder)
1 tablespoon smoked paprika
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon nutmeg
1 preserved lemon
4 cloves garlic
1 whole roasted red bell pepper, seeds removed
Salt

SHRIMP PIRI PIRI

Provided by Aida Mollenkamp

Time P1DT30m

Yield 2 to 4 servings

Number Of Ingredients 11

Shrimp Piri Piri image

Steps:

Heat oven to 500 degrees F and arrange rack in upper third.
Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
Toss shrimp with cilantro and serve with lime wedges over rice.

Ingredients

3 medium serrano chiles
4 medium cloves garlic
1 tablespoon paprika
1/4 cup freshly squeezed lime juice
1 tablespoon red wine vinegar
1/3 cup olive oil
1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40)
Salt
1/3 cup roughly chopped fresh cilantro leaves
Lime wedges, for serving
White rice, for serving

PIRI PIRI SAUCE

Provided by Food Network

Categories condiment

Yield 3 cups

Number Of Ingredients 7

Piri Piri Sauce image

Steps:

Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

Ingredients

8 turns freshly ground pepper
1 tablespoon minced garlic
1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt

PIRI PIRI SAUCE

This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." The Portuguese had a huge influence on African cooking. Posted for ZWT. Cooking time includes storage/wait time in fridge.

Provided by alligirl

Categories Sauces

Time P7DT30m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 7

Piri Piri Sauce image

Steps:

Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
Add the garlic, remove from the heat, and let cool to room temperature.
Pour into a food processor or blender and pulse until smooth.
Strain through a fine-mesh strainer.
Refrigerate in an airtight container for 7 days before using.

Nutrition Facts : Calories 250.7, Fat 27.3, SaturatedFat 3.8, Sodium 196, Carbohydrate 2.3, Fiber 0.9, Sugar 0.2, Protein 0.5

Ingredients

3/4 cup olive oil
2 jalapeno peppers, coarsely chopped, including stems and seeds
1 poblano pepper, coarsely chopped, including stems and seeds
1 1/2 teaspoons red pepper flakes
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons garlic, minced

PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE

Recipezaar already has 11 recipes for piri piri (sauce, dressing, oil, spice) and 10 recipes using it, so why add another? First, piri piri is in the cuisines of Africa, Portugal, South America and the Caribbean, so there are variations to the ingredients, heat and form. Second, all of the versions currently posted are "quick", i.e., whether the ingredients are raw or cooked, you can prepare them and use them the same day -- this version is the more authentic marinated and pickled version (Warning: from the time you start to make this until the time you can use it is 5 weeks!! I didn't count this in the prep time). Finally, I've had this version, love the taste and know how reliable the recipe source is. With credit to Elisabeth Luard's "The Food of Spain and Portugal: A Regional Celebration", here is piri piri as made in the Algarve ... Recipe provided for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories Peppers

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 4

Piri Piri Sauce (Portugal, Algarve) Homemade image

Steps:

For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
Pack the chiles and peppers into a sterilized jar with the salt.
Seal and leave for 4 weeks.
After 4 weeks, put in a food processor, add the vinegar and blend.
Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
Enjoy!

Ingredients

8 ounces hot red chili peppers, fresh, seeds and veins removed, roughly sliced
8 ounces mild red peppers, seeded and roughly sliced
1/4 cup coarse salt
2/3 cup white wine vinegar

PIRI PIRI SAUCE

It's hard to go a day in Mozambique without eating something that's touched with piri piri sauce (sometimes written as peri peri). The sauce, made with chiles, citrus, and oil, is Portuguese in origin, but peri is actually the Swahili word for "chile" and refers to a specific type of chile pepper that is said to have been first cultivated in Africa. While the sauce is traditionally made with piri piri chiles, all different kinds of hot peppers work well. We found that red Fresno chiles, readily available in the United States and not quite as hot as jalapeños, work really well. However, if you can only find jalapeños, just use three fresh ones in place of the red Fresno chiles. Use the sauce anywhere you would use sriracha. Try it on grilled chicken, toss it with raw cashews and then roast them for a great snack with cocktails, stir it into a seafood stew, or use it for Prego Rolls (Steak and Piri Piri Sandwiches).

Provided by Food Network

Categories condiment

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 7

Piri Piri Sauce image

Steps:

In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.

Ingredients

10 red Fresno chiles, stemmed, seeded, and coarsely chopped
2 garlic cloves, minced
2 tablespoons minced ginger
1/2 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
1 tablespoon granulated sugar, plus more as needed
1 teaspoon kosher salt, plus more as needed

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Web Aug 9, 2021 – use it to sub for dark vinegar. It will also give a sweet fruity acidity to the Piri-Piri Sauce. Of course, you can also use other kinds like white vinegar. – make the …
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