Piri Piri Vinaigrette

FOR GRILLED DISHES

If the Sauce Chien sounds feistier than you like, or has more knife work than you’d prefer, maybe this one’s for you. Yes, piri piri is a darned hot chile, too, favored in Brazil and other Portuguese-settled countries, but its fire is tamped down a bit here. Using a bottled piri piri sauce lets you control the amount of heat. It’s best mixed up just before you plan to season the seafood at the table.

Piri Piri Vinaigrette is a zesty and fiery dressing that pays homage to the vibrant flavors of Portuguese cuisine. Named after the African Bird’s Eye chili that’s a key ingredient, this vinaigrette combines a harmonious blend of spices, heat, and acidity that brings excitement to your dishes. It’s perfect for those who enjoy a touch of heat and a burst of flavor.

Piri Piri Vinaigrette showcases the rich and daring flavors of Portuguese cuisine. Its unique blend of ingredients creates a dance of tanginess, spice, and umami that enlivens a range of dishes. Whether used as a dressing, marinade, or drizzle, this vinaigrette adds a captivating heat and complexity that adventurous palates will relish.

MAKES: ABOUT ¾ CUP

INGREDIENTS:

• 1 plump shallot, minced
• 2 tablespoons white vinegar
• 2 teaspoons Asian fish sauce
• 2 teaspoons piri piri sauce, such as Roland’s, or more to taste
• ½ cup vegetable oil or sunflower oil

INSTRUCTIONS:

1. Preparation: Begin by mincing the shallot finely, creating a fragrant base for the vinaigrette.
2. Mixing the Base: In a small bowl, combine the minced shallot with the white vinegar. The vinegar adds a tangy kick that complements the heat of the piri piri sauce. Add the Asian fish sauce, which contributes a savory depth to the dressing.
3. Infusing the Heat: Incorporate the star ingredient, piri piri sauce, into the mix. Piri piri sauce is known for its spicy kick, so you can adjust the quantity based on your heat tolerance. Remember, a little goes a long way, so start with the recommended amount and adjust to your preference.
4. Allowing Flavors to Marinate: Let the mixture stand for about 10 minutes. This allows the flavors to meld together, creating a well-balanced and vibrant base for the vinaigrette.
5. Emulsifying the Oil: To create a cohesive and smooth vinaigrette, gradually whisk in the vegetable oil or sunflower oil. Whisking slowly while adding the oil helps the mixture emulsify, resulting in a consistent and luscious dressing.
6. Ready to Serve: Piri Piri Vinaigrette is now ready to shine. Drizzle or spoon it generously over grilled fish or shellfish, allowing the fiery and flavorful profile to infuse the dish.

SERVING SUGGESTIONS:

• Grilled Seafood: Piri Piri Vinaigrette is tailor-made for grilled seafood. Whether you’re grilling fish fillets, shrimp, or scallops, a drizzle of this vinaigrette adds depth and excitement to the natural flavors of the seafood.
• Salads: Transform your salads into bold culinary experiences by using Piri Piri Vinaigrette as a dressing. It brings a spicy punch to leafy greens, vegetables, or even a seafood salad.
• Marinades: Elevate your seafood marinades by using Piri Piri Vinaigrette as a base. Allow the flavors to penetrate the seafood before grilling or cooking, resulting in a delightful infusion of heat and taste.