Description
3 in 1 - for every taste. During work on the painting "the chicken with the vegetables and sauce "Piri Piri" had to delve into the Internet to clarify the recipe. Found a lot of different options. Curiosity won out: I made three of the most suitable for me. And the result just fell in love with this seasoning! Easy to make (all three versions) it is perfect to marinate meat, sounds great in sauces and salad dressings. The dishes are delicate and flavorful. I offer all three of the recipe of this seasoning Portuguese of African descent. I hope that you will love her as much as I fell in love! Important point before you can use all the seasoning should be stored in the fridge for not less than five days. It was then that they acquire their taste and aroma. Thank you Julia-belo4 ka and Sara-nuf_nuf for the title!
Ingredients
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Chili
16 piece
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Lemon
2 piece
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Pepper
1 piece
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Lime
1 piece
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Parsley
1 Tbsp
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Garlic
7 tooth
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Olive oil
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Paprika sweet
1 Tbsp
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Salt
Cooking
"Piri-Piri" No. 1 chilli cut into half rings, sweet peppers - quartered rings. With lemon remove the peel - I rubbed it on a fine grater, being careful not to remove the white part and press out the juice. In a small saucepan put the chopped peppers, lemon zest and pour lemon juice.
Bring to a boil and turn down the gas fire. Stew under the lid for 10-15 minutes until the peppers are soft. After that, the peppers with juice puree them in a blender to puree the pulp, add a tablespoon of olive oil and a pinch of salt. We shift into a glass jar with a tight sealing lid and put in refrigerator to infuse. After 5-7 days the dressing is ready. This seasoning is similar to pasta, perfect for marinating meat, add to meat and vegetable stews, sauces. The taste is sharp, with very bright acidity. Recipe chicken with this seasoning can be found here: http://www.povarenok .ru/recipes/show/513 34/#comment2112237
"Piri-Piri" No. 2 is My favorite! The most acute and, in my opinion, harmonious taste combinations. 4 chili peppers, cut the stems (leave seeds). 1 tablespoon chopped parsley 3 finely chopped garlic cloves put in blender or processor along with the peppers, 1 tablespoon meleney paprika, lemon juice and 4 tablespoons of olive oil. Potseluem a pinch of salt. I add more lemon zest, although in the original recipe it was not - it gives a lovely fragrance. Grind to a pulp.
Put powdered mixture into a small saucepan or frying pan. On medium heat fry for 4-5 minutes, stirring occasionally. Oil is no longer necessary. Put the finished sauce in a glass jar and sent to 5-7 days in the fridge. I marinated with this paste beef, and then extinguished - the result is perfect! Fish baked with it, too, was a success.
"Piri-Piri" No. 3 8 chili peppers wash, cut off the tails. 4 pepper finely chopped - I chopped, as garlic. But be very careful - protect your eyes. 4 cloves of garlic, also finely chop, grate the lime zest, squeeze the juice from them. At the bottom of a glass jar, first put the chopped peppers, garlic and zest. Put on top of the 4 remaining whole pepper with seeds. Pour the lime juice. Now all you need is a little squash - I used a pestle. Whole peppers should burst.
Fill the jar with 100 ml of olive oil (the recipe suggested butter peanut), close tightly sealing lid (preferably glass) and a good shake. As with previous versions, put into the fridge and forget it for 5-7 days. The result is a very fragrant, slightly spicy oil. It is perfect for marinating or smudging meat before baking, or vegetable salads. I made them a salad of daikon and carrots - loved it! On the website there is another similar recipe http://www.povarenok .ru/recipes/show/315 94/ using whiskey. Sure also very tasty!
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