Piri Piri Hot Sauce
Bright lemon and spicy chilies come together in this incredibly versatile hot sauce recipe.Yield: 1 ½ c
Servings: 6 people
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 teaspoon fresh oregano
- 4 teaspoon fresh thyme
- 2 teaspoon paprika
- 1 teaspoon salt
- ¼ - ½ c olive oil
Instructions
- 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.)
- Add the oil 1 tablespoon at a time, mixing after each addition, until desired consistency is reached.
- 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.)
- 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.