Piri Piri Paste Recipe
Piri-Piri, an African term for chili or spice. This paste is typically Portuguese but has African roots.
Ingredients
- 2 DRIED ancho chilies or New Mexico
- chilies* (see replacement note at bottom)
- 5 garlic cloves, peeled
- Juice of one lemon
- 2 bird chilis, optional if you like spice
- 1 jalapeño pepper or serrano chili, stem
- and seeds removed and chopped
- 2 tbsp. smoked paprika (or regular
- paprika)
- 1 tbsp. kosher salt (Diamond Crystal)
- 1 tsp ground coriander
- 1 heaping tbsp. honey
- ¼ cup olive oil
Instructions
- 1
Remove the stems and seeds from the dried chilis and chop or tear the chili into smaller pieces. Cover with 2 cups boiling water and let sit for 20 minutes.
- 2
In a food processor or blender, mince the garlic. Add the rehydrated ancho chilies with 2 tbsp. of soaking liquid, lemon juice, bird chilis, jalapeño, smoked paprika, salt, coriander, honey and oil. Blend until you have a smooth paste.
- 3
This paste can be used right away or frozen. Serves 6 Pour boiling water over dried ancho chilis to cover and let sit until rehydrated (about 20 minutes) Replacement: If you cannot get dried ancho chilies, use 2 tsp. ancho chili powder or 2 tsp. regular chili powder if you are in a pinch.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Piri Piri Paste?
This Piri Piri Paste recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this piri piri paste?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.