This is a sauce with some history: Its primary ingredient, a particular hot chilli, comes from the New World via the Portuguese, who brought it to their colonies of Mozambique and Angola. This fiery, fragrant sauce is equally common in Portugal and Africa these days, and goes wonderfully with grilled fish or shrimp. Try piri piri with fried foods, too.
- If you are using fresh red chillies -- it is important that they be red, for the proper colour of piri piri -- chop them roughly. If you really want to make this authentic, find yourself the tiny "bird's eye" chillies, which are appallingly hot. Any hot chilli will do, though.
- Throw everything into a food processor except the oil. Pulse on high until smooth.
- Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running. Once it is all incorporated, put the sauce in a glass jar and let stand at room temperature for up to a day.
- To make the sauce an orange colour similar to Nandos add ½ tablespoon smoked paprika
- For longer storage, seal in a jar and keep in the fridge up to a month.
- Yield : Makes about 1 cup.
- How best to use piri piri? With chicken or seafood that is fried, grilled or broiled. A little goes a long way.