Piri Piri Marinade
for grilled* prawns, squid and chicken
*always better over charcoal than gas
- 20 piri piri peppers
- Either 150g. massa de pimentão – a paste made from semi-dried sweet peppers much used in Portuguese cooking – or the flesh of 5 well-grilled sweet peppers
- 5 large garlic cloves
- 5 fresh bay leaves
- 200ml. olive oil
- 25ml. wine vinegar
- 25ml. sea salt
Blend all of the above very well.
Marinade for 12-24 hours before cooking. If using (ideally huge Indian Ocean tiger) prawns, keep their heads and shells on - but they should be snipped down their backs with scissors to remove the unpleasant digestive tract within.
A basting sauce can be made by diluting some of the marinade with more oil and vinegar.
Store refrigerated in a clean jar, covered with a layer of olive oil.
Piri Piri Table Sauce
Use latex gloves throughout!
- 20-30 piri piri peppers
- 75ml. coarse sea salt
Destalk the peppers and split them along their length, but keep them connected at the top. Layer into a clean storage jar with the salt. Leave them in the closed jar in a cupboard for one to six months, giving them a shake every now and then. They will produce a lot of juice
Blend the piri piris very well with the salt and juices and the following:
- 5 bay leaves
- 500ml. white wine vinegar
Push all through a small gauge sieve and bottle – something like old Worcestershire sauce bottles. Keeps for years.