Recipe: Peri Peri OR Piri Piri Sauce Recipes

PIRI-PIRI SAUCE
Source: The World's Best Food For Health And Long Life by Michael Bateman, Caroline Conran & Oliver Gillie; Published in 1981 by Houghton Mifflin Company.
Servings: 4

1 1/4 cups olive oil
8 chilli peppers with tops removed
1 bay leaf
1 small piece lemon rind

Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.

Ready made piri-piri can be bought by the portuguese, who use it a good deal as a spicy condiment on pasta, fish or meat and also to flavour stews.

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PIRI PIRI SAUCE version 2
Source: Emeril Live

1 1/2 cups olive oil
4 fresh jalapeno peppers, finely chopped, stems and seeds
2 fresh poblano peppers, finely chopped, stems and seeds
1 tablespoon crushed red pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon minced garlic
1 tablespoon finely chopped fresh cilantro
1 tablespoon kosher salt

In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt.