Piri Piri Sauce
We visited Lisbon, Portugal back in March. There at a restaurant we went to for both dinner and lunch, the waiter offered us their house made piri piri sauce. It was vaguely familiar to the Chinese XO sauce, but not the same. It was phenomenal on the Bacalhau and the pan fried whole potatoes.
Extra Virgin olive oil - as needed
Yellow Onion 3/4 cup finely diced (90g)
Garlic cloves 3, minced
Fresh Bay leaf, 1 notches torn every 1/2 inch
Kosher salt, to taste
Dried red piri piri peppers or bird's eye chilies 1/2 cup (20 g)
Red bell Pepper 1/2 cup minced (75g)
Fresh red peri peri pepper or bird's eye chile 1/2, seeded and minced
Bourbon 2 tbs
Smoked sweet paprika 1 tsp
Sherry Vinegar 2 tbs
Heat a small saucepan (I used my wok) over medium low heat. Add enough oil to coat the bottom, then add the onion, garlic, bay leaf, and a pinch of salt. Cook, stirring occasionally, until the onion is golden and tender, about 7 minutes.
Add the dried chiles to the pan with enough oil to cover them. Bring to a boil, then reduce the heat to simmer gently until the dried chilies are softened, about 5 minutes. Stir in the bell pepper and fresh chile and simmer under tender, about 5 minutes.
Stir in the bourbon and pimento and bring to a boil. Boil hard, stirring occasionally, for 3 minutes. Stir in the vinegar and remove from the heat.
Discard the bay leaf. Transfer to a blender or food processor and puree to the desired consistency. Season to taste with salt. Chill and refrigerate for up to 1 month.
Extra Virgin olive oil - as needed
Yellow Onion 3/4 cup finely diced (90g)
Garlic cloves 3, minced
Fresh Bay leaf, 1 notches torn every 1/2 inch
Kosher salt, to taste
Dried red piri piri peppers or bird's eye chilies 1/2 cup (20 g)
Red bell Pepper 1/2 cup minced (75g)
Fresh red peri peri pepper or bird's eye chile 1/2, seeded and minced
Bourbon 2 tbs
Smoked sweet paprika 1 tsp
Sherry Vinegar 2 tbs
Heat a small saucepan (I used my wok) over medium low heat. Add enough oil to coat the bottom, then add the onion, garlic, bay leaf, and a pinch of salt. Cook, stirring occasionally, until the onion is golden and tender, about 7 minutes.
Add the dried chiles to the pan with enough oil to cover them. Bring to a boil, then reduce the heat to simmer gently until the dried chilies are softened, about 5 minutes. Stir in the bell pepper and fresh chile and simmer under tender, about 5 minutes.
Stir in the bourbon and pimento and bring to a boil. Boil hard, stirring occasionally, for 3 minutes. Stir in the vinegar and remove from the heat.
Discard the bay leaf. Transfer to a blender or food processor and puree to the desired consistency. Season to taste with salt. Chill and refrigerate for up to 1 month.
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