Piri-piri sauce is simple to make and can be used whenever you want a really hot condiment. That said, commercially made piri-piri sauce is also good. It is advisable to control the heat by adding the chili peppers a little at a time.
This is a relatively acidic recipe. To make a ketchupy variation, add a-- 1/2-ounce can of chopped tomatoes and 1 to 3 tablespoons of ketchup.
Make Ahead: The sauce can be refrigerated in an airtight container for up to 10 days, and it can be frozen for up to 6 months.
Servings: 1.5 cups
- 1/2 cup vegetable oil
- 3 tablespoons crushed, dried piri-piri or bird's-eye chili peppers, or other red chili peppers, or crushed red pepper flakes; or more to taste
- 1 medium onion, finely chopped
- 3 to 6 medium cloves garlic, minced
- 1-inch piece peeled ginger root, finely minced (1 tablespoon)
- 1 tablespoon sweet paprika
- 2 tablespoons tomato paste
- 1 to 2 teaspoons salt
- 3 tablespoons distilled white vinegar, or more to taste
- 1 to 2 tablespoons sugar (optional)
Heat 3 tablespoons of the oil in a pot or large skillet over medium heat.
Add half the chili peppers and the onion, garlic and ginger; cook for 5 minutes, stirring to coat evenly.
Transfer to a blender and add the remaining 5 tablespoons of oil and the paprika, tomato paste, salt, white vinegar and sugar, if using. Process until almost smooth. Adjust the seasoning with chili peppers, salt, sugar and/or vinegar to taste, and process to combine.
From Gastronomer columnist Andreas Viestad.
Tested by Jane Touzalin.
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