Molho do piri piri (Protuguese Piri-piri sauce) is a traditional Portuguese recipe for a chilli sauce of olive oil and cider vinegar. The full recipe is presented here and I hope you enjoy this classic Portuguese dish of: Molho do piri piri.
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This is a classic Portuguese hot chilli sauce that you can buy in just about any supermarket there. If not in Portugal, however, you need to make your own. The traditional versions use hot Piri-piri chillies (which the Portuguese brought with then to Africa) but if you can't get them (you can get dried ones in African food stores) then use a hot chilli like Thai Birds' eye.
Ingredients:
6 fresh piri-piri chillies
1 tsp sea salt
240 ml olive oil
1 tsp dried oregano, crumbled
80 ml cider vinegar
2 pared strips of lemon zest (optional)
Method:
You can also use dried piri-piries for this, just soak them in water over night before use.
Remove any stems from the chillies then chop coarsely and place in a clean 500ml screw-top jar along with the salt, oregano, olive oil (lemon zest, if using) and vinegar. Secure the lid then shake well and store at room temperature. Personally I like to shake the jar several times a day for the first four days, using the sauce after that (it will keep well for up to a month). Simple!
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