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Old 08-21-2007, 04:56 PM   #1
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Looking for a Peri Peri recipe

Any body made Peri Peri?

From what I know this sauce originated in Portugal but the recipe I have has a LOT of olive oil in it and I think it is greasy. When I put it in the fridge it turned solid and needs to sit out before I can use it.

I would appreciate an authentic recipe if anybody has one that they have tested.
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Old 08-27-2007, 04:55 PM   #2
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BK, what do ya use Peri Peri on? I never heard of it.
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Old 08-27-2007, 05:02 PM   #3
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Try plugging the term perri perri sauce into goggle. It give you 61,000 hits. Here is a link to a version from Emeril I think:

http://www.emerils.com/recipes/by_name/ ... sauce.html

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Old 08-27-2007, 05:12 PM   #4
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Bigwheel,
Thanks I will check it out.

Northsmoke,

Peri Peri is a Portugese hot sauce. I saw it on a show but the recipe I have is WAY to oily. I was hoping amonst all this food knowledge I could find a good recipe. If the recipe Bigwheel suggests looks good I will comment on it in case anybody is interested.
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Old 08-27-2007, 06:09 PM   #5
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Thanks BK, I'll check it out
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Old 08-28-2007, 08:01 PM   #6
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Well hope that Emeril boy know mo about portugese food than he do about bbq. I was foolish enough to try his Beer Brined Chicken one time. Whew now..that was nasty. Alton Brown whup his haid on brines

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Old 08-29-2007, 11:04 AM   #7
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Bigwheel,

I hope he knows more about Portugese hot sauce than he does about dry rub as I feel the same way about the rub he makes.
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Old 08-29-2007, 01:45 PM   #8
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Got to agree with ya yet again. I bought a jar of his Rib Rub..it was turrible.

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Old 09-17-2007, 05:20 PM   #9
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Checked out the Emeril recipe and it is oily as well. Maybe it is supposed to be that way. I have to say it does taste good but you have to have it room temp and give it a good shake to keep it mixed.
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Old 09-19-2007, 12:07 PM   #10
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you could probably get yourself some dry african birds eye pepper and add your own liquids to it to make a pasty type of sauce....the dried stuff is wicked hot...

emeril better know something about portagee food....he grew up in fall river, ma.....

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Old 09-19-2007, 01:01 PM   #11
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Rob,

You aint whistlin' Dixie about the Birds Eye peppers. They are hot. I have some dry pequin's (sp?) as well and they will will make you think twice.

The recipe I have for Peri Peri is very similar to Emrils and calls for a cup or so of olive oil. I have never used it in hot sauce before and maybe it is just me needing to get used to this style of sauce as the flavor, I think, is excellent.
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