Piri Piri Oil

In Hot Sauces by Dave DeWittLeave a Comment

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This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Use it to spice up soups and fried fish. Pimento leaves are traditionally used in this recipe, but they are hard to find. Note: This recipe requires advance preparation.

habanero piri piri oil recipe
Piri Piri Oil
Print Recipe
Heat Scale: Hot
Servings
3 cups
Servings
3 cups
habanero piri piri oil recipe
Piri Piri Oil
Print Recipe
Heat Scale: Hot
Servings
3 cups
Servings
3 cups
Ingredients
Servings: cups
Instructions
  1. Combine all ingredients in a jar and seal tightly. Place in the refrigerator and let steep for 2 weeks. Remove the top and stir every 2 or days. The longer it steeps, the hotter the sauce will become. Remove the chiles when the heat level is correct.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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