Piri-piri reminds me of summer, grilling on the beach and Portugal. Here’s my version using the traditional ingredients with the addition of a little sugar as I can’t get away from the sweet hot combo that I love! This is a great marinade for grilled chicken or fish. It’s also perfect as a spicy side sauce.
Makes about 4 cups
1 cup lemon juice
¾ cup extra virgin olive oil
10 garlic cloves smashed and peeled
3 dried mild chilies
5 dried hot chilies
2 tablespoons oregano
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons brown sugar (optional)
2 teaspoons red pepper flakes (optional)
Soak chilies in hot water until soft, about 20 minutes then roughly chop including the seeds. Heat all ingredients over a low heat in a medium saucepan until just simmering. Cool and process mixture in the bowl of a food processor until smooth. Marinate chicken for 24hours in the fridge then grill.