This is a food condiment I can't go without on most of my meals 🤗 Its good to understand its origins and for spicy food lovers this is a must try, enjoy!
Thanks a lot, I made your sauce base and mix it with your suggested spices and other ingredient plus Whiskey ..... I became very popular competing with the best Portuguese restaurant in Montreal ...... from my backward ... all done on my hard wood charcoal BBQ.... Thanks again ....if you are in the neighborhood you're welcome ....:)
Eu também faço com sumo de limão , mas as malaguetas são trituradas no liquidificador com sumo de limão , no final vai ferver durante 15 minutos , adicionar sal QB depois é coar em duas redes uma mais grossa e outra ultra fina , e está feito , 1 hora 💪🏼
Thank you for telling us the true heritage of this sauce... it also means HOT HOT in swahili .. and even before these chilly peppers they where making it with there own hot peppers.... yummy thanks
Yep, it’s the base only but pretty much how it is for example done in some Congolese home cooking. Now, imagine the complexities of flavor when this is left to cook down over a wood fire… If you happen to have cooking oil available, you can reduced the cooking time dramatically because of the faster caramelization. However, the chillies will not loose as much heat and you would reduce the amount of lemon juice as it would retain its tanginess ( and obviously add it later after frying the chillies as it is hard to fry juice😉). Is it the original? I am not sure as there are and always have been hundreds of ways to make a peri peri hot sauce… But well done for pissing the Nando‘s brigade off- very entertaining!
PiriPiri is from Moncambic so yes the Pepper is African but the sauce is pure Portuguese. The Brits spread it allover the world just as they took a modifies Vinha de Alhos marinade that the Indians made into Vindaloo and then the Brits made it into a totally inedible only hot mess. So yes Goa, Macau etc all got this sauce from the Portuguese. By the way you make a very nice sauce but it is not actually the way traditional PiriPiri sauce is made in Portugal. Your research is a bit off and so is your recipe. But it is great to see young people actually trying to create and cook.
@@PabsKitchen this is how I use it at my home: ruclips.net/video/jv3bVcRA8Bc/видео.html ps were are still under construction but we will get it going in about 6 months.
The salt is needed when you use it to cook with other ingredients, not now. This is just a paste you will use a bit of this, salt, garlic, oil etc after to your preferable ingredients. Enjoy!
I’ve made this twice now with birds eye chillis I’ve grown and all I’ve been able to produce is spicy lemon juice which doesn’t taste anything like the Piri Piri I can get in Portugal. What am I doing wrong?
Remember this is the base of Piri Piri sauce it's not a completed sauce that we can use directly to food. You have to cook them slowly for hours until the Chilies dissolve which gives aroma, and spiciness from the Chilies and citric sourness from the Lemon. Then what you do is blend them to make it smooth, here your base sauce to make the Piri piri sauce is done. Next before you use you take a little bit of sauce up to your taste and mix with other fragrant and aromatic ingredients like garlic, bay leaves, spring Coriander, olive oil, whiskey if you like or other alcohol, salt and sweet paprika, etc then blend them together and your delicious Piri Piri Sauce is going to be ready to use. You can spread on your chicken or other meat, grill it and enjoy. I hope this helps 😊
I've lived in Portugal for over 10 years and have never come across anything like this. Kind of almost there but not really. Remember folks, lemon juice is acid, the real lemon flavour is in the skin... just saying...
🤣 you are suppose to use it as a condiment to give your food the taste you want, more or less spicy or sour, etc, I'm imagining your face having a full spoon of it all by itself 😂
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This is a food condiment I can't go without on most of my meals 🤗 Its good to understand its origins and for spicy food lovers this is a must try, enjoy!
Thanks a lot, I made your sauce base and mix it with your suggested spices and other ingredient plus Whiskey ..... I became very popular competing with the best Portuguese restaurant in Montreal ...... from my backward ... all done on my hard wood charcoal BBQ.... Thanks again ....if you are in the neighborhood you're welcome ....:)
Gostei. Parece delicioso e é simples e prático de fazer.
Obrigada :)
Olga 8 saat cok be bacim ama great taste icin gerekli
I AM Mozambican everything you said that is true. Excellent videos and right now I am tasting piripiri with chicken meat!
Enjoy.., thank you:)
I boiled mine for 3 hours on medium heat on an inductive plate and I made charcoal.... Yum yum. I will try with a different temperature next time
Sounds really good! Do try and enjoy
Authentic. Really good recipe.
Indeed! Thank you.
Eu também faço com sumo de limão , mas as malaguetas são trituradas no liquidificador com sumo de limão , no final vai ferver durante 15 minutos , adicionar sal QB depois é coar em duas redes uma mais grossa e outra ultra fina , e está feito , 1 hora 💪🏼
Parece muito bom. Vou tentar fazê-lo desta maneira uns dias, obrigada!
Thanks very much for this amazing recipe.
Enjoy!
Thank you for telling us the true heritage of this sauce... it also means HOT HOT in swahili .. and even before these chilly peppers they where making it with there own hot peppers.... yummy thanks
Great original recipe and wonderful video. Thank you for sharing this. 😊
Portugal and Viva Goa
Excellent thank you
You welcome, enjoy!
Nice, I'll give a try..thank you 👍
Great! Make sure that after making it use a small portion or to your taste with other spices to add in more flavour:)
Wow, so simple! just takes time :-)
Yes indeed! Do you use a lot Piri Piri? Which chili do you like to use?
@@PabsKitchen I use birds eye chili (grown in thailand)
Can I use lemon juice from store other than having to squeeze the original lemon
You can try and taste if you like then OK to use. I never used it from store so don't know exactly, sorry. I hope it turns out tasty 😊
Yep, it’s the base only but pretty much how it is for example done in some Congolese home cooking. Now, imagine the complexities of flavor when this is left to cook down over a wood fire… If you happen to have cooking oil available, you can reduced the cooking time dramatically because of the faster caramelization. However, the chillies will not loose as much heat and you would reduce the amount of lemon juice as it would retain its tanginess ( and obviously add it later after frying the chillies as it is hard to fry juice😉). Is it the original? I am not sure as there are and always have been hundreds of ways to make a peri peri hot sauce… But well done for pissing the Nando‘s brigade off- very entertaining!
Thank you 👍
Wow, watched again i bet that’s powerful 👍👍👍
Yes it is powerful that is why one needs to use to their taste. Thank you for watching ;)
LOVE THESE RECIPES
Thank you
I like it lots 👍👍👍
Mmmmmm! I can almost smell and taste it!
I hope you make it and enjoy!
No need to cook it for that long😊 nice sauce😊
Love ur cooking
Thank you :)
Authentic gold!!
Agreed! thank you for watching.
I'm gong to make this base sauce. Thank you. I grow cayenne peppers each session. Be well! Thank you!
Great! do it and let me know how it went. Thank you. :)
Looks perfect!!!!!Amei muito kkk
Thank you Yuhao😀
wooowww.👍👍👍👍👍malai maan paryo...
Thank Deepa, try garnu hai amilo ani piro sauce. X
Pabs Kitchen which language dove ?
Looks so good!
This goes with a lot of dishes, I have always a soft spot for spicy food 😀
Beijinhos de Angola
Obrigada e muitos beijinhos :)
I love youself
Wow looking good
Thank you @Bishnu Thapa!
very nice
Hi @philip pinto, thank you so much for watching. I hope you make and enjoy😀
PiriPiri is from Moncambic so yes the Pepper is African but the sauce is pure Portuguese. The Brits spread it allover the world just as they took a modifies Vinha de Alhos marinade that the Indians made into Vindaloo and then the Brits made it into a totally inedible only hot mess. So yes Goa, Macau etc all got this sauce from the Portuguese. By the way you make a very nice sauce but it is not actually the way traditional PiriPiri sauce is made in Portugal. Your research is a bit off and so is your recipe. But it is great to see young people actually trying to create and cook.
Hi @CookAmongUs, good to know thank you for your time!
@@PabsKitchen this is how I use it at my home: ruclips.net/video/jv3bVcRA8Bc/видео.html ps were are still under construction but we will get it going in about 6 months.
Where can one find the original recipe?
How long will this sauce keep for???
You can keep in the fridge up to 6 months. Sorry for the late reply, enjoy ☺
It's looks great! But I bet your Gas bill is high. :)
For great food needs sacrifice, once in sometime :). I understand, thank you so much for your concern🙏
Is it a must to boil for 8hrs,gas or electricity cost an arm and a leg this site of equator. Any shortcut method. Great video 🙏🏾🙏🏾
The salt is not needed???
The salt is needed when you use it to cook with other ingredients, not now. This is just a paste you will use a bit of this, salt, garlic, oil etc after to your preferable ingredients. Enjoy!
Are those birds eye Chilis .
Where is the lemon juice
What a silly question
@@antonioxavierdsouza2298 so what
She cooked peppers 🌶 in lemon 🍋 juice
No what no Salt.... ??? Confused
This is a base of the piri piri sauce so you add salt after acording to how much you use. :)
Ok
are you from north east india or nepal?
I am Portuguese, and that is not the way i know it... no lemon and no water.... but vegetable cooking oil and firewater.
I’ve made this twice now with birds eye chillis I’ve grown and all I’ve been able to produce is spicy lemon juice which doesn’t taste anything like the Piri Piri I can get in Portugal. What am I doing wrong?
Remember this is the base of Piri Piri sauce it's not a completed sauce that we can use directly to food.
You have to cook them slowly for hours until the Chilies dissolve which gives aroma, and spiciness from the Chilies and citric sourness from the Lemon. Then what you do is blend them to make it smooth, here your base sauce to make the Piri piri sauce is done.
Next before you use you take a little bit of sauce up to your taste and mix with other fragrant and aromatic ingredients like garlic, bay leaves, spring Coriander, olive oil, whiskey if you like or other alcohol, salt and sweet paprika, etc then blend them together and your delicious Piri Piri Sauce is going to be ready to use. You can spread on your chicken or other meat, grill it and enjoy. I hope this helps 😊
I've lived in Portugal for over 10 years and have never come across anything like this. Kind of almost there but not really. Remember folks, lemon juice is acid, the real lemon flavour is in the skin... just saying...
Your sauce takes long on the stove 😢😢
That's true, you may cook a bit less time if you like.
8 hours of cooking.... what a waste of gas
better buy from store. 8 hrs gas too expensive.Think of saving energy and preserve our planet.
Make Sambal or Sriracha instead for save a gas from making PiriPiri
Tasted way too lemony
🤣 you are suppose to use it as a condiment to give your food the taste you want, more or less spicy or sour, etc, I'm imagining your face having a full spoon of it all by itself 😂
Speaking english seems more difficult than this sauce..
Schrecklich!
This is not how you make real Piri Piri Sauce, hate to break it to you.