Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Piri Piri Oil
This is our version of the spicy, herbal piri-piri oil that's offered as a condiment on nearly every restaurant table in Lisbon. Instead of hard-to-find piri-piri chilies, we used árbol chilies; to get the right heat level and color, we coarsely grind half of them and simply break the rest by hand. Store the oil in a tightly sealed container for up to one month. If you like, the recipe can be halved. If you can’t find árbol, substitute with 2 teaspoons red pepper flakes and 2 teaspoons sweet paprika.
cup árbol chilies, stemmed and broken in half
cups sunflower oil
01Place half of the chilies in a spice grinder and pulse until coarsely ground, about 10 pulses. In a small saucepan, combine the ground chilies and the remaining halved chilies. Add the oil, garlic, bay and rosemary. Heat over low, stirring occasionally, until the mixture registers 275°F, 5 to 7 minutes.
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