the appetizer:

Discover the foods of Portugal with Portuguese Cooking: The Traditional Cuisine of Portugal by Carol Robertson, with recipes like Piri-piri, Caldeirada (Portuguese Fish Soup), and Almond Cake with Ovos Moles.

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Piri-piri

Piri  

Piri-piri is the hot seasoning oil of Portugal, with as many variations as there are housewives. It is added to all manner of meat and fish dishes, soups, sauces, marinades, and stews, but it is fiery and to be used with caution. Prepared in advance, piri-piri will keep under refrigeration for months.

Coarsely chop the peppers, discarding the tops. Thoroughly wash hands, knife and cutting board afterwards.

Combine peppers, salt, garlic, and oil in a glass bottle. Cover tightly, refrigerate. Use as needed.

 

Piri-piri 2

Coarsely chop the peppers, discarding the tops. Combine all ingredients in a small sauce pan and simmer gently for 15 minutes. Cool and pour everything into a glass container. Cap and refrigerate. Use as needed.

 

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Portuguese Cooking:
The Traditional Cuisine of Portugal

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This page created April 2008