Updated: May 18
The critical ingredient in my Magic Hot Sauce is something that is not always that easy to find.
The small, hot, Piri Piri pepper has been used in Angola and Mozambique for centuries and also in other places. In some other countries in Africa it is 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 the 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 a good mixture for making a wet rub:
2 Tbsp Molho de Piri Piri
3 Tbsp EVOO
3 Tbsp wine (white or red)
I use the wine to knock down some of the heat and the Olive Oil to help it to stick when I spread it around on the meat.
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