Portuguese Piri-Piri Hot Sauce

By ctozzi

This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique–is a must-slather on any kind of poultry, pork ribs, and shrimp.

Adapted recipe by Leitesculinaria
Original recipe by The New Cooks' Catalogue

Ingredients

• 4 to 8 hot chiles, depending on the heat
• 2 garlic cloves, minced
• Juice of 1 lemon
• Pinch of salt
• 1/2 to 1 cup extra-virgin olive oil, depending on how thin you want it

Preparation

Step 1

Coarsely chop the peppers and discard stems.

Place the chiles and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.

You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.