Portuguese Guy makes an Authentic PIRI PIRI !

Guys it doesn't get easier then this, and this recipe just keeps giving the longer you leave it the better and hotter the oil gets !

All you need is
-Olive Oil
- Whiskey 40 ml
- Dried birds eye chillis 15g
- 3 -4 Bay Leafs
- Garlic Cloves

When I cooked I used a whole spatchcock Poussin ( very similar in taste to a chicken but just so much more juicy especially corn fed)

Make sure you follow me on:

Music by (check him out, he's Amazing !)
David Cutter Music
SHOW LESS

Disclaimer: Some of the links above are affiliate links which means if you purchase from any of them I will make a small commission at no extra cost to you, this means that I can keep investing in my YouTube Channel and keep creating content.

[cookinglikeramos]

This Piri Piri oil is down to the amount of time you leave it to absorb those flavours, when will you be making yours ?

[thatsrandom]

wow so surprised with the lack of pirpiri sauce videos everything blended like nandos but THIS. THIS is AUTHENTIC. indeed the sauce you would find in Guia.

[Porscheman]

Good video! I blended all the ingredients and then basted the bird, squeezed lemon just before serving.

[bossman]

This is exactly how it looks in Guia and Quarteria at marufo and o’teodosio… this is the most authentic video on YouTube imo! one question, any vinegar? I feel like there’s always a bit of acid in the mix? Can’t wait to try it!

[PinchofMintCookingChannel]

Looks amazing mate! I’ll be giving this a try for sure! Keep smashing it man 👊🏻

[jangeertbruggink]

Fabulous, i was looking for a home cook level explaination. Will make this on the first sunny day this year.

[MichaelNwankwo-xd]

i love piri piri and is so yummy.i am drooling to eat the delicious food that you made.

[CarFettle]

I'm drooling just watching, going to give this a go!

[bosvarkd]

Lol A Pora wat practice soos n engelsman .. lekka sauce boet will try make some ....❤

[kvanniekerk]

I will give you points for the chicken braai. Well done on that. I will have to deduct some points for dipping your basting brush into the sauce after basting the raw bird every time though. As for the sauce, that is a new take on a recipe every decent South African with a braai has made before. I'm keen to give it a go. Overall, well done and it did look tasty when you were done.

[pinterestexpress]

Thanks for the vid. Been looking for that authentic piri piri sauce for years. Do you not need to heat the garlic & chilli in the oil? I made a separate garlic oil & chilli oil a few years ago-basically put garlic in a jar & topped it up with oil & did the same for the chilli’s, then i read you have to heat it or it will poison you?

[thomasgreen]

Nice job, you probably wanted to put a few papers in a food processor it would be loads of flavor

[chrisspreezy]

Absolutely loved your first Peri chicken video. I have tried twice now following your instructions but after 5 minutes the bird is completely burned! What exactly am i doing wrong? Is the charcoal I am using too hot, if so, when do I know when to start the cook?

Thank you for another great video!!

[daveNYC]

I love this rather gentle take on Piri Piri. Nandos in the States is just so heavy with the chilis and garlic so overpowering. It's not unlike comparing the NYC-style pizza sauce with heavy garlic undertones to the fine Neapolitan pizza sauce that has no garlic. You get my drip... Good stuff. Keep on sharing your recipes, mate.

[iridaalice]

How big is the jar and how many oil do you use. Thank you

[grantsteane]

after I used this on the bird can I just keep topping up the jar with more olive oil to keep it full ??

[tommyh]

Looks tasty. Would you say the peri peri is more of a cooking marinade rather than a sauce ?

[samgrant]

This is dicing with botulism - cold infused oils are usually fine, except for the time that they aren't.

[imransadiq]

Hi there. What's an alternative for whiskey in your recipe? Please let me know.

Many thanks

[SteakLoversure]

Hi Ramos,
Great video. I tried to make it and i am now 1 week in the process. The only difference is mine is very thick. Almost butter. Do you have any idea how comes? Maybe to much olive oil? How much did you use?

Best,

Tim