Portuguese pepper paste/sauce

[Olivia]

I bought some Portuguese hot pepper paste, thinking I could use it like I do sriracha. The thing is, I find it very salty. What is this sauce traditionally and typically used for? How do you enjoy it? Is it a condiment, or something to be cooked with?

[hungry_pangolin]

I assume that this is piri piri sauce

It's used both as an ingredient and as a condiment, but in my experience, in Portuguese cuisine, it's more the former, like in the great Carne de porco a alentejana (stewed pork with clams), or in a marinade for grilled or roatsed chicken. If it's really 'pasty', thin it out, like you're making a vinaigrette with it, and toss roasted potatoes in it. Very nice. The hot potatoes drink in the sauce. If you buy the thinner stuff from Churrasco of St Lawrence, then just use it as is on the potatoes. It's also very popular in southern Africa, where they seem to use it as a condiment more than do the Portuguese, but sometimes it finds its way into chakalaka (a sort of veg stew), and chicken, of course. You can get versions from South Africa at St Lawrence Market (that place in the basement), or at Baxter's Fine Foods (Sheppard E at Bessarion). I find the African versions hotter than the Portuguese. There's one from Malawi called Nali's, whose tag line is "The hottest sauce in Africa - friend, take care". Very funny, very hot, but I've never found it here.

I wonder which brand you bought, because I don't find piri piri sauce salty. If it isn't piri piri sauce, forget that I said anything. ;-)

[Olivia]

Thank you, my fellow Torontonian :)

It's Melo brand, but not labelled piri piri. The store had both sweet and hot versions available.

However, I googled piri piri, and the ingredients are similar to what is in the sauce I bought, so that must be what it is. I always thought piri piri was much looser, and more vinegary, like Tabasco, but with less heat. Anyhoo, this is a good starting point for use of this stuff. Thanks again!

[emmie]

I've found piri piri sauce that is both thin, vinegary, and spicy, as well as some that is tad saltier. We tend to use the saltier version paired with something sweet...like we'll marinate the chicken in it, and then add fresh sliced pineapple. I've found that it provides a nice balance.

[caveman]

Hi Olivia! If the pepper sauce is really salty and comes in both hot and sweet then I believe what you have is one of the main ingredients in making Chaurice Portuguese Sausage. It is the pepper sauce that you add to the pork with other ingredients and stuff in the casings to make Chaurice. Piri Piri sauce is a whole different ball game. I jmade some Chaurice a few days ago and smoked it yesterday and it turned out unbelievable. Chaurice is a must have if you need a sausage for your Creole cooking like Jumbalaya.

[Olivia]

Cool, DIY sausage! Sounds delicious. Thanks for the tip.

[tartiflette]

Caveman, I believe the word you're looking for is "chourico"? Not to be confused with Spanish or Mexican "chorizo", its kissing cousins.

To my knowledge, there is no sausage in the Portuguese repertoire known as "chaurice".