Saucy Spice Co Piri Piri Portugese Fiery Dip, Sauce or Marinade (hot) - 80g. Gluten Free
A Swahili name given to the fiery red peppers brought into Portugal from Africa.
To make a marinade mix 2tbsp Piri Piri with ½cup olive oil, 1tsp lemon juice and a pinch of salt, use to coat green prawns, chicken fillets or wings or fish before barbequing. For a milder version combine 2tbsp Piri Piri with 250g yogurt and coat green prawns, chicken fillets or lamb cutlets before barbequing. Sprinkle a little Piri Piri powder over oven wedges before cooking and serve with sour cream. Combine 1 tbsp per 1 cup of breadcrumbs before crumbing meat, fish or chicken.
To make an easy dip combine 2tbsps Piri Piri powder with 300ml lite sour cream (lite gives better texture) and serve with veggie strips and crusty bread or as a topping for jacket potatoes.
Chilli, Paprika, Oregano, Garlic, Coriander, Cinnamon and Ginger.