Try this Piri Piri Sauce recipe
- Carbohydrate 13.6944100082253 g
- Cholesterol 0 mg
- Fat 82.5753400015425 g
- Fiber 5.31560001104946 g
- Protein 2.69217000167875 g
- Saturated Fat 11.4802270002906 g
- Serving Size 1 1 Serving (166g)
- Sodium 3496.65500558546 mg
- Sugar 8.37880999717582 g
- Trans Fat 2.48575300026492 g
- Calories 780 calories
Step-by-step
- 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.
Allowing this emulsion to rest under refrigeration for exactly seven days transforms the heat profile by mellowing the raw bite of the nightshades. Olive oil acts as a hydrophobic barrier, encapsulating capsaicin molecules while drawing fat-soluble flavor compounds from both fresh jalapenos and dried red pepper flakes during the initial four-minute simmer. Add garlic strictly off the heat to prevent scorching, which produces bitter sulfur compounds that ruin the balance.
Adapting for Dietary Needs
Removing the oil entirely is structurally impossible due to the nature of oil-based condiments, but substituting neutral grapeseed oil for half of the olive oil yields a lighter mouthfeel without altering viscosity. Kosher salt can replace standard table salt at a one-to-one-and-a-quarter volumetric ratio because coarser flakes dissolve more predictably during the immersion blending phase. Cilantro should be folded in just prior to serving rather than during the initial boil to preserve volatile herbaceous aromatics that degrade rapidly under sustained heat.
- Separated layers indicate insufficient blending; pulse with a handheld immersion blender until the mixture forms a uniform, opaque orange suspension.
- Excessive bitterness usually stems from adding minced garlic before removing the saucepan from the heat source.
- Overly thick consistency requires a tablespoon of warm water whisked vigorously into the cold mixture to rehydrate the emulsion.
