Updated: Jun 2
The active ingredient in my Magic Hot Sauce is something that is not always that easy to find.
It is called Molho de Piri Piri and it is a hot sauce like no other ...
The small, hot, Piri Piri pepper has been used in Angola and Mozambique for centuries and also in other countries. Elsewhere in Africa it is sometimes spelled Peri Peri.
The Portuguese began using it in their own recipes after being exposed to its flavor during their "colonization" of the African coasts beginning in the 1400s.
In Portuguese, it is called Molho de Piri Piri
which simply means Piri Piri Sauce, but it sounds a lot cooler when you say it in Portuguese. The molho is made using the piri piri peppers along with bell peppers, apple cider vinegar, salt, garlic and ginger.
If you know of a market that specializes in Portuguese or African foods you might find it locally. If not, you can definitely get it online from a variety of vendors.
It's pretty zippy right out of the bottle like Red Tabasco and I don't generally use it as a condiment like I do with Green Tabasco, but you can get Piri Piri sauce in different degrees of HEAT if you check around. I like to use the Hi Octane version because it's usually the same price and I can dilute it with other stuff to make it go farther.
Here's the mixture I use for making this wet rub:
2 Tbsp Molho de Piri Piri (or red Tabasco if you can't find it anywhere)
3 Tbsp EVOO
3 Tbsp wine (white or red)
I'm not going to lie to you. This stuff is pretty spicy. I wouldn't recommend drinking this mixture unless you are on an episode of JackAss and have a defibrillator and a trained EMT handy.
But if you rub it on steak or a pork chop and cook it within a hour or so, you should be fine. I wouldn't leave the meat in it longer than a few hours... or, God forbid overnight.
The purpose of the wine is to knock down some of the heat. Your mileage may differ... but in real terms, if people around you are eating a spicy dish and loving it while your taste buds tell you to call the Fire Department, then I would recommend using only 1 Tbsp of the Molho de Piri Piri instead of 2 to start out. You can always add more.
Although it also serves to cut the heat a little, the purpose of the Olive Oil to mainly to help the Piri Piri adhere to the meat. If you are planning on frying the meat after the marination, it also aids in the transfer of heat from the skillet for a better sear.
I hope you will try this recipe sometime soon and then let me know if you liked it by leaving a COMMENT down below.
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