Piri Piri Sauce

Photo: Con Poulos
At the chicken emporium Bantam & Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant piri piri sauce with sautéed vegetables, garlic and two kinds of chiles.

Yield:

about 1 1/4 cups

Recipe from

Recipe Time

Active: 30 Minutes
Total: 1 Hour, 30 Minutes

Ingredients

2 tablespoons extra-virgin olive oil
1 (large) red bell pepper, seeded and finely chopped
1/2 onion, finely chopped
3 fresh red chiles, such as cayenne, stemmed, seeded and finely chopped
3 Thai chiles, finely chopped
3 cloves garlic, minced
1 tablespoon sweet smoked paprika
2 tablespoons red wine vinegar
1 tablespoon lemon juice, freshly squeezed
1/4 cup water
Kosher salt
Freshly ground pepper

Preparation

In a large skillet, heat the olive oil until shimmering. Add the bell pepper, onion, cayenne chiles, Thai chiles, garlic and paprika and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 12 minutes.

Scrape the mixture into a blender and let cool slightly. Add the vinegar, lemon juice and water and puree until almost smooth. Season the sauce with salt and pepper and transfer to a bowl. Let stand at room temperature for about 1 hour before serving.

Note:

Shaun Doty,

January 2013