Piri-Piri is rooted in Africa and also a spicy staple in Portuguese dishes. Its mix of chiles and citrus make it a must-have for any kind of poultry, pork, ribs, and shrimp.

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  • 4-8 fresh, hot chiles, depending on the heat (Thai bird, red jalapeño, arbol, or cayenne can be used)
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • Pinch of salt
  • ½-1 cup extra virgin olive oil, depending on desired consistency


  1. Coarsely chop the peppers and discard stems.
  2. Place the chiles and their seeds, garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Transfer to a jar and refrigerate for several days before using.