Maria’s Piri Piri Sauce
I am sure most of you have heard of one of Portugal's most famous dishes: Piri-Piri Chicken (or in the UK, peri-peri). The hot sauce really comes into its own when the chicken is cooked over a barbecue, developing those wonderfully smoky, charred edges. Living in a flat in the UK, however, cooking the chicken under the oven grill is often the closest I can get to the real thing, and it still produces a mouth-watering dish.
Please read the recipe carefully so you can adjust the heat to suit your own taste. I prefer a relatively mild version and therefore I use only ½ teaspoon of cayenne pepper.
Equally at home as a marinade or a dressing, this sauce adds freshness, acidity and a gentle kick to a wide range of dishes. I hope you enjoy it as much as we do.
Serves 4 (this recipe is enough for 1 medium to large chicken)
Ingredients
1 lemon, unwaxed and preferably organic
6 garlic cloves
6 tablespoons extra virgin olive oil
½ to 1 teaspoon cayenne pepper, according to taste
Optional: 1 chilli
Optional: 1 small bunch coriander (10 gr 15 gr)
Sea salt and freshly ground black pepper, to taste
Equipment
Food processor, or blender jug and stick blender
Optional: preserving jar and lid
Method
1. Cut the lemon into 8 to 12 pieces, removing any seeds but leaving the peel intact.
2. Place all the ingredients in a blender or blender jug. The amount of cayenne pepper will depend on your taste. Half a teaspoon produces a mild heat, 1 teaspoon results in a hot marinade, while 1 teaspoon combined with the chilli creates a much fiery version. I usually opt for ½ teaspoon. Fresh coriander can also be added if desired. Note that if the marinade is being used for meat or fish that has already been seasoned, additional salt and pepper may not be necessary.
3. Process until the mixture is almost smooth. Alternatively, place the ingredients in a blender jug and blend using a stick blender.
4. Spread the sauce over your chosen protein and leave it to marinate for at least 2 hours.
Tips
The secret to this dish is the quality of the olive oil and all the other ingredients!
I often make a double batch, using half as a marinade and serving the remainder as a dressing. Any leftovers will keep for several weeks in airtight jars in the refrigerator.