Jim Langford
TVWBB Fan
Here's my version of Molho de Piri-Piri, the traditional sauce or marinade that is offered throughout Portugal in restaurants, caf?s, and bars.
1 cup olive oil
1 handful ground piri-piris or substitute piquin, cayenne or Thai chiles, cut up into small pieces with scissors
1 tablespoon paprika, preferably smoked Spanish piment?n
1 head garlic, minced
1 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
Combine the ingredients in a jar and shake vigorously. Then store in the refrigerator for a few weeks to blend the flavors. Some recipes call for a cup of whiskey as well. I prefer to drink that straight. /infopop/emoticons/icon_wink.gif
Marinate a chicken with this before grilling it and serve some of the sauce on the side. Bom proveito!
Yield: 1 1/4 cups
Heat Scale: hot
1 cup olive oil
1 handful ground piri-piris or substitute piquin, cayenne or Thai chiles, cut up into small pieces with scissors
1 tablespoon paprika, preferably smoked Spanish piment?n
1 head garlic, minced
1 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
Combine the ingredients in a jar and shake vigorously. Then store in the refrigerator for a few weeks to blend the flavors. Some recipes call for a cup of whiskey as well. I prefer to drink that straight. /infopop/emoticons/icon_wink.gif
Marinate a chicken with this before grilling it and serve some of the sauce on the side. Bom proveito!
Yield: 1 1/4 cups
Heat Scale: hot