RE: [CH] Peri-Peri/Piri-Piri Sauce Request (Portuguese Style)

Jeff Snader (jeffs@ascinet.com)
Mon, 26 Feb 2001 11:30:52 -0500 

Here are a couple of recipes from off of the Food TV web site.  I have tried
the second one, but I used skewers of beef instead of scallops.  Very good!

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE 
Recipe courtesy of Jean Anderson's Food of Portugal
2 to 6 chili peppers, depending upon their hotness 
1 teaspoon kosher or coarse salt 
1 cup olive oil 
1/3 cup cider vinegar 

Stem the peppers and coarsely chop (include the seeds); place in a 1-pint
shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake
well, then store at room termperature. The sauce will keep well for about a
month. Shake the sauce every time you use it. Note: For mellower flavor,
roast the peppers uncovered for 15 minutes at low oven heat (300 degrees
F.), cool until easy to handle, then slip off the skins. Otherwise, prepare
as directed.

 

 > See this recipe on air this FRIDAY at 05:00 P.M. ET. 

 
PIRI PIRI SCALLOP SKEWERS
Recipe courtesy of Emeril Lagasse
1 1/2 cups olive oil 
4 fresh jalapeņo peppers, chopped 
2 fresh poblano peppers, chopped 
1 tablespoon crushed red pepper 
1 teaspoon salt 
1 teaspoon ground black pepper 
1 tablespoon minced garlic 
12 fresh scallops, cleaned 
2 cups mango and roasted pepper salsa 
Fresh cilantro sprigs 

Preheat the grill. Combine all the ingredients except the garlic in a
saucepan over high heat. Cook stirring, for 4 minutes. Stir in the garlic
and remove from the heat. Cool the mixture. Pour the mixture into a food
processor. Puree the mixture until smooth. Refrigerate the sauce for 7 days.
Place 4 scallops on each skewer. Marinate the skewers in the Piri Piri for 1
hour. Place the skewers on a hot grill and cook for 3 to 4 minutes on each
side. Bast the skewers with the sauce, occasionally. Mound the salsa in the
center of the plate. Place the skewers directly on top of the salsa. Garnish
with fresh cilantro sprigs.

Yield: 4 servings
Prep Time: 169 hours 20 minutes
Cooking Time: 10 minutes



-----Original Message-----
From: Philip de la Harpe [mailto:pdelaharpe@bigpond.com]
Sent: Monday, February 26, 2001 8:54 AM
To: chile-heads@globalgarden.com
Subject: [CH] Peri-Peri/Piri-Piri Sauce Request (Portuguese Style)


Hi,

My first time putting something on the group but have enjoyed the traffic in
the weeks since joining.

I've been looking for a long time for a recipe for Portuguese style
Peri-Peri sauce of the kind served with chicken in Mozambique and then
filtering into other Southern African countries like Zimbabwe and South
Africa with migrants from Mozambique.

While Peri-peri seems to be a fairly generic term for chilli, this sauce has
many ingredients including onions, tomato?, olive oil, lemon, vinegar etc.
It is probably best known from the now international chain Nandos.  The best
I have ever tasted was from the Coimbra restaurant in Harare which was
legendary!

I presume it originated in Portugal so there may be Portuguese or Brazillian
versions.

Does anyone have a recipe like this or know where I can get one?

Thanks in advance,

Phil de la Harpe
Perth, Australia.