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.
- 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
- Coarsely chop the peppers and discard stems.
- 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.