How to make Molho Piri-Piri

Why cooks start here

Molho Piri-Piri is cooked the way the Algarve and Portuguese Africa cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.