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Print this Recipe    Piri-Piri

(Fresh red jalapeno relish)
Portugal, Africa, Brazil

10 fresh red jalapenos, seeded and chopped
1/2C olive oil
1/2t oregano leaves, crushed
juice of one lemon or lime
salt to taste

1. Chop jalapenos in food processor.
2. Combine all ingredients and serve.

Advance preparation: may be kept, covered in refrigerator, for
3-5 days.


Africa News Cookbook
Africa News Service, Inc.; Edited by Tami Hultman, Designed and
illustrated by Patricia Ford
Penguin Books, (C) 1985, by Africa News Service, Inc.
ISBN: 0-14-046.751-3 (pbk)

Piri-Piri
(Mozambique)

This recipe is enough for 3-4lbs of chicken or fish. When making
large quantities, a food processor or blender is convenient; for
small amounts, a mortar and pestle is both fast and easy to clean.

4 red peppers, crushed, or two heaping teaspoons cayenne pepper
1/4t salt
juice of 2 medium-sized lemons
2 cloves garlic, crushed
5 sprigs parsley, chopped
1C butter or oil

For a marinade, combine all the ingredients except butter
in a bowl with meat or seafood. Stir to coat each piece well.
If you'll be cooking within a couple of hours, let the mixture
sit at room temperature; otherwise, cover and refrigerate.
Marinating overnight allows the flavors to blend nicely.

To make a sauce for basting, combine everything, including
the butter. If you have made a marinade, you can use the liquid
left in the bowl after the pieces of meat are removed, but it may be
necessary to add a bit more of each ingredient in roughly the same
proportions as before.

To make a table sauce for the cooked meat, prepare a fresh
mixture of the ingredients and heat it gently for 5 minutes before
serving. As a variant for basting chicken, substitute 1C coconut
milk for the lemon juice.

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