piri piri sauce recipe
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This is a fiery pepper sauce that goes well with any grilled meats or vegetables. For Thanksgiving, I like it as a sauce choice for turkey. For a 15 pound turkey, a single recipe is enough. You can make a double recipe and freeze if inclined.
  • 2 tablespoons olive oil
  • 1 large red bell pepper, seeded and finely chopped
  • ½ medium sized onion, finely chopped
  • finely chopped 3 fresh red chiles, such as cayenne—stemmed, seeded and finely chopped. I used 3 finger chiles.
  • 4 Thai chiles, finely chopped (I increased from 3 to 4 from original recipe)
  • 3 garlic cloves, minced
  • 1 tablespoon sweet smoked paprika
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ cup water
  • Kosher salt
  • Freshly ground pepper
  1. In a large pan, heat the olive oil and add the bell pepper, onion, all chiles, garlic, and paprika and cook over moderate heat until the vegetables are softened, about 12 minutes. Scrape the mixture into a blender and let cool slightly.
  2. Add the vinegar, lemon juice and water and puree until almost smooth. I prefer a Vitamix for this job to make the sauce really smooth.
  3. Season the sauce with salt and pepper and transfer to a bowl. Allow to stand at room temperature for about 1 hour before serving.
  4. The sauce can be refrigerated for up to 4 days. Let return to room temperature before serving. It also can be frozen and thawed before using though may need to be reblended in the blender to help consistency. I did not need to do this, but it depends on what consistency you want.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/piri-piri-sauce-recipe-and-a-girl-and-the-goat-restaurant-review/