Posts Tagged ‘Hot Sauce Daily’

Piri Piri Hot sauce

I really like Piri Piri hot sauces. While I can get a few bottles here in Canada -my friends from England The UK Grand Champion Award winning BBQ team Miss Piggy’s BBQ spoiled me with bringing multiple types when they came for a visit last year.

I set out to make my own. One problem. I could not find dried Piri Piri peppers anywhere unless I mail ordered some. As luck would have it a friend of mine was heading to Portugal and brought me back a few packets.

Piri piri can also be referred to as African Birds Eye Chilies they can range from 50,000 to 175,000 Scoville units

From Wikipedia 

Piri piri (pili pili, peri peri) is a cultivar of Capsicum frutescens, one of the sources of chili pepper, that grows both wild and domesticated. It is a small, extremely spicy member of the Capsicum genus. It grows in MalawiSouth AfricaGhanaNigeriaZimbabwe and Mozambique.

Here is a great chart from WIKI
Scoville heat units Examples
15,000,000–16,000,000 Pure capsaicin[4]
8,600,000–9,100,000 Bear spray, various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
500,000–2,000,000 Most Law enforcement grade pepper spray[5]
855,000–1,463,700 Naga Viper pepper,[6] Infinity Chilli,[7] Bhut Jolokia chili pepper,[8][9] Trinidad Scorpion Butch T pepper[10]
350,000–580,000 Red Savina habanero[11]
100,000–350,000 Habanero chili,[12] Scotch bonnet pepper,[12] Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero,[13] Jamaican hot pepper[14]
50,000–100,000 Byadgi chilli, Bird’s eye chili,[15] Malagueta pepper,[15] Chiltepin pepper, Piri piri (African bird’s eye), Thai Pepper Pequin pepper[15]
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper,[12] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle,[16][17] Guajillo pepper, New Mexican varieties of Anaheim pepper,[18] Hungarian wax pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew
100–900 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce

 

 

Piri Piri Hot sauce

2 packages Piri Piri Peppers (approx 1 cup dried)
6 jalapeños seeded & chopped
1 cup red onion chopped
1 cup white vinegar
1 can diced tomatoes 398ml (14oz)
½ cup dehydrated red pepper
7 cloves garlic minced
3 tbsp canola oil
2 tsp kosher salt
2 tsp white granulated sugar

In a glass bowl pour 2 cups boiling water over piri piri peppers cover with plastic wrap and set aside overnight.
Strain piri piri chillies reserving the water.
In a medium sized pan on medium heat sauté onions in the olive oil until softened. Add 1 cup of the piri piri water. Add jalapenos and continue to sauté until the jalapenos have softened. Add strained piri piri chiles, garlic, red pepper, salt, sugar and tomatoes mix thoroughly and set aside.
Pour the contents of the pan into a food processor. Pulse until the texture is smooth. Add the vinegar and pulse again until well combined.

Remove to a container with a tight fitting lid and set aside for 2 weeks in the fridge to let the flavours bloom.

I did an early taste test and there is real kick to this and a warmth that stays with you. I can’t wait to use it on some grilled chicken, pork and in a BBQ sauce.

For more hot sauce related information check out a couple sites that I like to visit:

Hot Sauce Daily 

Scott Roberts 

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