We got a lot of requests for more of this piri piri sauce after we did our Portuguese Box, and we just couldn’t resist. We wanted some too, after all.
This recipe is also pretty close to our hearts. Bob Russell, the owner of our old restaurant Stoneface Dolly's, came up with this recipe after his trip to Portugal. When he got back, he kept going on and on about piri piri chicken, and how he couldn’t find a piri piri sauce that was authentic enough for him—so he got to work. The next day, he came into the kitchen with a bag of peppers and onions that he’d char-grilled himself at home. Two hours later, it looked like a bomb had gone off in the prep kitchen, but he came up with the perfect piri piri sauce.
He and I worked on tweaking it to make it replicable for the restaurant, and by the end of that process we had something that was so good we started looking into retailing it. We visited various preserve makers and bought every piri piri sauce on the market to do taste tests. Ours came out on top every time.
Although we never got around to retailing it then, apparently it was kismet.
Ingredients: Red onions, roasted red peppers, roma tomatoes, lemon juice, olive oil, red wine vinegar, sugar, bird’s eye chilis, garlic, lemon zest, kosher salt, smoked paprika, black pepper, oregano.