Piri Piri Project

[Hein]

Hello all
 
I have been  looking for a piri piri sauce recipe for a while. It seems everyone uses a diffirent recipe and the only common thing is Birds Eye Chillis. So ... I grew some birds eye chillies and made my own sauce - OK, I grew the chillis and my wife made the sauce :-)
 
Here are some photos along with our recipe.
 

For more birds eye chillis, just increase the quantities proportionally.  You can also use other chillies or peppers.
 
+/- 90g birds eye chillis with seeds, washed, sliced,
½ cup white vinegar
½ cup water
3 table spoons brown sugar
¾ teaspoon salt
1 teaspoon Ginger zest
1 teaspoon chopped Garlic
1 teaspoon Lemon zest
2 teaspoons ground coriander seeds
1 medium sized chopped tomato
 
Heat vinegar, garlic, salt, sugar, ginger zest, lemon zest, tomato and coriander powder to boiling point in pot.  Add the sliced birds eye chillis, put lid on and let simmer for few minutes.  Blend absolutely smooth, spoon mixture back into pot and simmer untill it has reduced to desired consistency.  Pour into sterilised sauce bottle.  Refrigerate.

 

[beerbreath81]

Looks like she did a great job on the sauce.  With a small batch like that it wouldnt last a couple of days around my house

 

[Hein]

:-)
 
We made two bottles, this is the smaller one but still - not going to last long ...

 

[Happy Harry Habanero]

sounds like it would be fantastic over grilled fish or lobster... hmmm pecan wood smoked piri piri tuna

 

[Roguejim]

Are Bird's Eye chilis anything like Rooster Spurs?

 

[Hein]

I must say the images for Rooster Spurs looks a lot like Birds Eye - will have to grow some and taste. Tobasco also looks very similar but the chillis are a bit smaller.

 

[Hein]

We added cumin seeds to the next batch ... WOW .. this is now my favourite hot sacuce

 

[Hein]

Hello all
 
We developed a new, updated recipe.
 
8 birds’ eye chillies chopped / 3 jalapenos, chopped / 2 habaneros, chopped
1 big red (green/yellow) bell pepper, cored, seeds removed / 1 biggish tomato, chopped with seeds and all
2 teaspoons crushed garlic
1 teaspoon ground cumin powder
1 teaspoon coriander powder
1 heaped teaspoon whole grain mustard
1 teaspoon fine black pepper
2 teaspoons paprika / smoked paprika powder
¼ cup white vinegar (62,5 ml)
¼ cup sunflower oil (62,5 ml)
½ tablespoon brown / white sugar
½ teaspoon fine ginger
 
In food processor, chop the chillies and tomato fine.  Then put everything in a juicer/liquidizer and blend till smooth.
 
Spoon into sterilised bottles / jars, keep in fridge.
 
Makes about 250 ml.

 

[PeriPeri]

Greetings Hein, this recipe looks great - well done!

 

[Hein]

Thanks :-) credit to my wife who keeps experimenting

 

[PeriPeri]

I am busy making some Sour Mash PeriPeri at the moment with PeriPeri from SA and Malawi that I have grown. I made a jar by accident last season and left the jar in the fridge for 6months. It was like nectar of the gods. And had a great kick to it

 

[Hein]

wow - sounds interesting. my wife is googling allready :-)

 

[FireFlyNZ]

Hello, how long approximately does sauce such as this last before it goes bad?

 

[Hein]

Not sure - if you use properly sterilised containers and you keep them refrigirated, it should last a while. Also it depends on who you invite - it may not last long at all. :-)
 
Our's have been in the fridge for a good month now and it is still good.

 

[socalgardengal]

Sounds awesome. Now to go grab some peppers off my friends plant
Thank you and your wife for the recipe

 

[FireFlyNZ]

Cheers Hein, that sauce recipe hits all the right buttons for me, especially once you mentioned cumin in the mix. Sounds like a great base recipe to work from. All too many times i see people posting up sauce recipes for huge harvests and i know too few people that appreciate a bit of a burn. This is more practical for my own use! appreciate the post.