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Piri-piri (the word is Swahili for the hot, pint-sized peppers grown in Angola and Mozambique) was introduced to Portugal by seafaring colonials returning from the East on spice ships. The fiery sauce can be used as a marinade, an oil for sautéing or as a condiment, and it works especially well with seafood or chicken. Piri-piri peppers are difficult to buy locally, but jalapeos or Thai bird chilies give the sauce a potent punch. Here’s a recipe for piri-piri from TV chef Emeril Lagasse. In a small saucepan over high heat, combine 11/2 cups of extra-virgin olive oil, 4 jalapeo and 2 poblano chilies roughly chopped (stems, seeds and all), 1 tablespoon of crushed dried red chili flakes, 1 teaspoon sea salt and 8 grinds of fresh black pepper. Cook for 4 minutes, stirring frequently. Remove from the heat and stir in 3 cloves of minced garlic. Let the mixture cool to room temperature, then place in a food processor and pulse 16 times. Pour into a jar and let it sit for a week before using. Piri-piri keeps at room temperature for two months.
