cayenne pepper or red pepper • chile pepper • garlic • lemon juice • lime juice • oil • oregano • paprika • parsley • red pepper flakes • salt • vinegar (cider vinegar) • Southern Africa
Peri-Peri Marinade
The words Pili-Pili, Piri-Piri, and Peri-Peri all refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot marinade can be used on any meat you grill or broil: chicken, shrimp or prawns, beef, etc. In Africa, spicy meat brochettes are often-seen street food.
Peri-Peri Marinade Recipe
This spicy hot marinade can be used on any meat you grill or broil.
Ingredients
3 hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
4 tbsp lemon juice or lime juice (or cider vinegar)
4 tbsp oil
1 tbsp cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
1 garlic clove, minced (or 1/2 tsp garlic powder)
1 tsp paprika
1 tsp salt
1 tsp oregano or parsley (or similar), fresh or dried (optional)
Instructions
1
Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or any other grilled meat. Some cooks briefly cook the mixture before storing it. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop.
Ingredients
3 hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
4 tbsp lemon juice or lime juice (or cider vinegar)
4 tbsp oil
1 tbsp cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
1 garlic clove, minced (or 1/2 tsp garlic powder)
1 tsp paprika
1 tsp salt
1 tsp oregano or parsley (or similar), fresh or dried (optional)
Directions
1
Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or any other grilled meat. Some cooks briefly cook the mixture before storing it. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop.
Is Peri-Peri a reduplication? See the Coupé-Coupé recipe.