Piri Piri Marinade and Table Sauce Recipes

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.