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Piri-piri Oil
Piri-piri Oil is a traditional South African recipe for a classic condiment or baste of oil and vinegar flavoured with hot chillies, garlic, garlic, bayleaves and lemon zest. The full recipe is presented here and I hope you enjoy this classic South African version of: Piri-piri Oil.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 weeks maturing)
Makes:
1 jar
Rating: 
Tags : Chilli RecipesSauce RecipesSpice RecipesSouth-africa Recipes
Though the origins of this recipe lie in Mozambique, this was such a popular holiday spot for South Africans that many Mozambican dishes and recipes have become part of South African cookery. This is an indispensable flavouring for braais and grilled meats of all kind.
For this recipe you really do need piri-piri (African birds' eye chillies), though if you are really pushed Thai birds' eyes could be substituted.
Ingredients:
125ml (1/2 cup) fresh piri-piri chillies, crushed or sliced
1 tbsp finely-grated lemon zest
8 garlic cloves, crushed
juice of 1 large lemon
1 tsp ground, dried piri-piri chillies (or substitute cayenne pepper)
1 tsp salt
2 dried bay leaves
250ml olive oil
150ml sunflower oil
160ml white wine vinegar
Method:
Take a wide-mouthed bottle or a large jar. Wash thoroughly and drain then sterilize with boiling water.
Stuff the chillies, garlic, lemon zest, ground piri-piri chillies and salt into the jar. Crumble the dried bayleaves and add these to the jar as well. Pour in the lemon juice, followed by the olive oil, sunflower oil and white wine vinegar.
Seal securely, shake vigorously for 5 minutes then set the oil mixture aside to mature in the refrigerator for 2 weeks before use. During this time, shake the bottle every day.
The mixture will keep for months, and you can top up with fresh oil as the oil in the bottle is used up.
This makes an indispensable baste for chicken, fish and even vegetables, particularly those being cooked on a barbecue (braai).
