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Molho Piri-Piri

Serves 4 to 6 Dip vegetarian, Appetizers

Molho Piri-Piri

Molho Piri-Piri, with roots stretching from the Algarve to Portuguese Africa, is a fiery sauce that finds its place at the heart of any meal needing a burst of heat and character. This home version offers a glimpse into family kitchens, where olive oil flows generously, salt is pinched with instinctive precision, and the recipe is as relaxed as a Sunday afternoon.

Expect a vibrant punch from the piri-piri chilies, tempered by the smoothness of olive oil and the tang of white wine vinegar. Garlic and bay leaf lend their depth, while a hint of aguardente and sweet paprika round out this spirited concoction. It's a sauce that invites you to taste the warmth of Portuguese hospitality.

Ingredients

  • 20piri-piri chilies — stems removed
  • 6 clovesgarlic — peeled
  • 200 mlolive oil
  • 100 mlwhite wine vinegar
  • 1bay leaf
  • 1 tbspaguardente
  • 1 tspsweet paprika
  • to tastefine sea salt

Method

  1. Start by preparing the base for your Molho Piri-Piri. Peel and roughly chop 6 cloves of garlic and place them in a mortar. Add 20 piri-piri chilies, ensuring they are fresh and vibrant in color. Pound the garlic and chilies together with a pestle until you achieve a coarse paste, which should be slightly chunky but well combined.
  2. Transfer the chili-garlic paste to a medium-sized bowl. Slowly drizzle in 200 ml of olive oil while continuously stirring the mixture with a spoon or whisk. This gradual addition helps emulsify the sauce, creating a thick and cohesive texture. The mixture should appear glossy and hold together without separating.
  3. Add 100 ml of white wine vinegar to the bowl, stirring it into the mixture. The vinegar will sharpen the flavors, balancing the heat of the chilies. Sprinkle in 1 tsp of sweet paprika for a touch of smokiness and color, and crumble in 1 bay leaf for an aromatic depth.
  4. Pour in 1 tbsp of aguardente, a Portuguese spirit, to enhance the sauce's complexity. Season with fine sea salt to taste, starting with a small pinch and adjusting as needed. Taste the sauce by dipping a piece of bread into it, which will give you a more accurate sense of the seasoning than using a spoon.
  5. Allow the Molho Piri-Piri to rest for at least half an hour at room temperature. This resting period lets the flavors meld together, and the garlic and chili heat to mellow slightly. Once rested, the sauce is ready to serve and can be enjoyed with bread, drizzled over potatoes, or as an accompaniment to grilled fish.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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