Piri-piri
Piri-piri sauce (extremely spicy chili, just with olive oil)
The first time I made this sauce, I had a bowl full of fresh, small, red piri-piri peppers on the table, which I wasn't quite sure how to use. It seemed logical to turn them into a concentrated sauce, simple and quick to keep. Now, whenever I have fresh chili peppers, I make this recipe. It has a very fine texture at first, almost like a thick emulsion, and after a few days, it decants and becomes a seriously spicy, fragrant oil.
Quick Info
Total time: 10-15 minutes
Preparation time: 10 minutes
Cooking/baking time: no cooking required
Servings: one small jar (approx. 200-250 ml)
Difficulty: very easy
Recipe type: spicy sauce, basic preserve, for universal use at the table
Ingredients
A large handful (or however much you have) of fresh red piri-piri peppers – very hot
1/2 cup (approx. 100 ml) olive oil
The quantities are not strict, but the ratio should clearly favor the peppers to achieve a thick sauce at first.
Preparation method
1. Wash the piri-piri peppers and dry them well with a clean towel. It's important that they are not wet.
2. Cut off only the stems. Do not remove the seeds or veins – they provide maximum heat.
3. Place the peppers directly in a blender or a sturdy chopper. Add the olive oil.
4. Blend very well for about 1-2 minutes until the peppers turn into a thick, homogeneous paste of intense color. At first, the texture resembles very dense mayonnaise.
5. Scrape the sauce from the blender and transfer it to a small jar with a lid.
6. Store it in the refrigerator or in a cool, dark place. After a few days, you will see that the sauce decants and the oil separates, with the thick part remaining at the bottom. You can shake the jar if you want to homogenize it again.
7. Do not taste it immediately. The sauce becomes even spicier as it sits. Use only a few drops at first.
Why I make the recipe often
This recipe is one of the easiest when I have too many chili peppers at once. It keeps well, takes up little space, and I like to have a quick spicy sauce on hand. It's very potent, so it lasts a long time and doesn't run out quickly.
Tips and variations
Tips
Wear gloves if you are not used to very hot peppers, otherwise you risk skin or eye irritation.
The blender or chopper can retain the smell; rinse it immediately with water and a little detergent.
Do not add water or other liquids – the sauce should only be made from peppers and oil.
If the sauce seems too thick after blending, add a little more oil, but not too much.
Substitutions
If you can't find piri-piri, you can use any other type of very small, red chili pepper. The result will be just as intense.
Olive oil can be replaced with sunflower oil, but the flavor will be more neutral. However, the original is with olive oil.
Variations
Some add a very small amount of salt, but I don't add any – I keep the sauce as a pure base of peppers and oil.
For a thinner sauce, you can slightly increase the amount of oil from the start, but you lose some potency.
If you want an extra flavor, you can add 1-2 cloves of garlic while blending, but the original recipe does not include it.
Serving ideas
Add 2-3 drops over rice or pasta dishes, directly on the plate.
Excellent with grilled meat or cold roast.
Can be combined in salad dressings for an extra kick.
Can also be used as a base for other more complex sauces if you want to build on it.
Frequently asked questions
1. How long can I keep the sauce in the refrigerator?
It keeps easily for a few weeks, sometimes even over a month. The oil acts as a natural preservative, and the high heat prevents rapid spoilage.
2. Why does my sauce become more liquid after a few days?
It's normal. At first, the sauce is a thick emulsion, but over time the oil separates from the solid part of the peppers. You don't need to do anything; it's just the natural effect of the ingredients.
3. Can I make the sauce with dried peppers?
I do not recommend it for the original texture and taste. Dried peppers do not blend as finely, and the result will be different. Ideally, you should use fresh peppers.
4. How spicy is it, really?
Extremely spicy. Even a few drops are enough for any dish. Test carefully, as the heat increases with the storage time.
5. What do I do if I put too much sauce in the dish?
You can't really "fix" it except by diluting the dish with extra ingredients (rice, vegetables, simple sauce). It's best to always add very little at the beginning.
Nutritional values
Approximately for 100 ml of sauce: 750-800 kcal (from oil), with minimal carbohydrate and protein intake, but very high in fats. Almost all the calories come from the olive oil. 100 ml contains about 90 g of fat, under 2 g of carbohydrates, under 1 g of protein. The fiber and vitamin content comes from the fresh peppers, but the amount per serving is small, as very little is used at each meal.
Storage and reheating
The sauce is stored in the refrigerator, in a well-closed jar. It does not need to be reheated and requires no further preparation. If it has separated too much, shake the jar before use. If you notice any change in smell or taste, throw away the rest. Generally, it lasts without problems for a few weeks.
Ingredients: a bunch of fresh red piri-piri peppers 1/2 cup olive oil
