Piri Piri has her roots in Portuguese culture, whose influence is still felt today in Mozambique.
Keep in mind that you can make piri piri by mincing a mountain of hot peppers, if you’re brave. In that case you might not even need the red pepper flakes. It’s all about what you feel like. The more peppers, the thicker the sauce, which can be nice (and is, in many ways, more traditional). For today, however, I simply wanted to make a hot sauce that would be edible for my rather mild-eating family, including my toddler … who, I might add, wasn’t nearly as scared of it as I expected.
| Servings |
| 1/4 cup |
|
|
|
|
Piri Piri has her roots in Portuguese culture, whose influence is still felt today in Mozambique.
Keep in mind that you can make piri piri by mincing a mountain of hot peppers, if you’re brave. In that case you might not even need the red pepper flakes. It’s all about what you feel like. The more peppers, the thicker the sauce, which can be nice (and is, in many ways, more traditional). For today, however, I simply wanted to make a hot sauce that would be edible for my rather mild-eating family, including my toddler … who, I might add, wasn’t nearly as scared of it as I expected.
|
Ingredients
- 1 lemon , juiced
- 2 Tbsp olive oil
- 2 Thai bird chili peppers , or to taste
- 2 cloves garlic , crushed
- 1 tsp red pepper flakes
- salt , to taste
Servings: cup
Units:
Instructions
- First, juice the lemon, crush the garlic, and either slice your peppers into rings or mince them.
- Whisk together with olive oil, red pepper flakes, and salt.
Recipe Notes
This makes the most lovely sauce for on top of veggies, rice, or even in a coconut piri piri marinade for Chicken Mozambique.