Piri Piri Oil | Christopher Kimball’s Milk Street

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Milk Street Recipe

Piri Piri Oil

Appears in March-April 2019

10 minutes

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.

2

cups

Tip

Don't overheat the oil or its flavor will turn acrid. Use an instant thermometer to monitor the temperature, and don't let it go above 275°F.

10 minutes

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