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Piri Piri Hot Sauce

Bright lemon and spicy chilies come together in this incredibly versatile hot sauce recipe.Yield: 1 1/2 c  

Prep Time
10 mins
Total Time
10 mins
Servings: 6 people
Course: Condiments
Cuisine: Portuguese

Ingredients

  • 4 lemons, zested and juiced (roughly ½ c juice)
  • 8 garlic cloves
  • 4-8 African Bird's Eye chilies*, stemmed (Asian Bird's Eye, Habanero, Cayenne, Tabasco, or Serrano could also be used)
  • 4 tsp fresh oregano
  • 4 tsp fresh thyme
  • 2 tsp paprika
  • 1 tsp salt
  • ¼ - ½ c olive oil

Instructions

    Cup of Yum
  1. Place lemon juice and zest, garlic cloves, whole chilies*, oregano, thyme, paprika, and salt in the bowl of your food processor (or blender). Process until smooth. (If you're looking for a very kicky sauce, taste it at this point and add another chili if desired.)
  2. Add the oil 1 Tbsp at a time, mixing after each addition, until desired consistency is reached.
  3. Store the sauce in a sealed container in the refrigerator for up to 1 month. (If using this recipe for canning, process only using a pressure canner.)
  4. Use the sauce as a marinade for chicken, fish, or pork. Or, use it to give just about anything a bright burst of spice and an herby-citrus flavor. (It works great as a dip too!)

Notes

  • *For a sauce with less of a kick, remove the seeds from the chilies before pureeing.