Molho De Piri Piri Portuguese Peri Peri Marinade Sauce
Bring the vibrant flavors of Portugal to your kitchen with this homemade Molho de Piri Piri Portuguese Peri Peri Marinade Sauce! This fiery yet balanced sauce is crafted with fresh red chili peppers, garlic, and a blend of tangy white vinegar, smoky paprika, and zesty lemon juice, delivering layers of bold, authentic taste. Infused with the richness of olive oil and a hint of sweetness from sugar, this versatile condiment pairs perfectly as a marinade for meats, seafood, or vegetables, or as a tantalizing dipping sauce. Ready in just 15 minutes, this recipe lets you control the heat level to suit your palate while promising a burst of aromatic, spicy goodness in every drop. Store it in your fridge and be ready to elevate any dish with a touch of Portuguese culinary magic!
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Recipe Information
Ingredients
- 8 pieces Fresh red chili peppers (bird's eye or similar)
- 4 pieces Garlic cloves
- 120 milliliters Olive oil
- 2 tablespoons White vinegar
- 1 teaspoon Smoked paprika
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
Instructions
Wash the chili peppers and trim off the stems. If you prefer a milder sauce, remove some or all of the seeds, but for traditional heat, leave them in.
Peel the garlic cloves and roughly chop them.
In a small saucepan, combine the olive oil and garlic. Heat on low until the garlic becomes fragrant and lightly golden, about 2-3 minutes. Do not let the garlic burn.
Add the chopped chili peppers to the saucepan and cook for 1-2 minutes, stirring occasionally to soften them slightly.
Remove the saucepan from the heat and let it cool for a few minutes.
Transfer the chili mixture to a blender or food processor. Add the white vinegar, smoked paprika, lemon juice, salt, sugar, and dried oregano.
Blend the mixture until smooth. If the sauce is too thick, add a little more olive oil or water to reach your desired consistency.
Taste the sauce and adjust the seasoning if necessary, adding more salt, vinegar, or sugar to balance the flavors.
Pour the sauce into a sterilized jar or airtight container. Store in the refrigerator for up to 2 weeks.
Use the Piri Piri sauce as a marinade for chicken, seafood, or vegetables, or serve it as a spicy condiment at the table.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
