Serves 8
15 min
Piri Piri Sauce
Recipe GLPR1880e47b6fb78f
A vibrant African hot sauce with dried chiles, aromatic spices, and fresh herbs blended into a smooth, fiery condiment. Perfect as a marinade for grilled chicken or served alongside any dish that needs bold, spicy flavor with warm undertones of cinnamon and nutmeg.
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Ingredients
1/3 cup dried African bird's eye chiles, seeded
1 cup olive oil or other vegetable oil
1/3 cup fresh cilantro, chopped
1/3 cup fresh lemon juice
2 tablespoons ground coriander
1 tablespoon fresh Thai basil, chopped
1 tablespoon ground cumin
1 tablespoon fresh dill, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon smoked paprika
1 tablespoon black pepper
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 preserved lemon, quartered
4 cloves garlic
1 whole roasted red bell pepper, seeds removed
Salt to taste
Directions
Place the dried bird's eye chiles in a bowl and cover with hot water. Let them soak overnight until fully softened and rehydrated.
Drain the soaked chiles and transfer them to a blender.
Add the oil, cilantro, lemon juice, coriander, Thai basil, cumin, dill, ginger, smoked paprika, black pepper, cinnamon, nutmeg, preserved lemon, garlic, and roasted red bell pepper to the blender.
Blend all ingredients on high speed until the mixture reaches a completely smooth consistency, about 2-3 minutes. Scrape down the sides as needed.
Taste the sauce and add salt as needed to balance the flavors.
Transfer to a clean container and refrigerate. Use as a marinade for grilled meats, a dipping sauce, or a condiment. This recipe yields enough to marinate approximately 4 pounds of chicken wings.
