{"id":255,"date":"2009-07-25T22:51:10","date_gmt":"2009-07-25T21:51:10","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=255"},"modified":"2026-01-28T23:47:21","modified_gmt":"2026-01-28T22:47:21","slug":"piri-piri-sauce-aka-massa-pimento","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/piri-piri-sauce-aka-massa-pimento\/","title":{"rendered":"Piri Piri Sauce (aka Massa pimentao)"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" src=\"https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2009\/07\/20160911_082410-576x1024.jpg\" alt=\"\" class=\"wp-image-1457\" style=\"aspect-ratio:4\/3;object-fit:cover\" srcset=\"https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2009\/07\/20160911_082410-576x1024.jpg 576w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2009\/07\/20160911_082410-169x300.jpg 169w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2009\/07\/20160911_082410-768x1365.jpg 768w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2009\/07\/20160911_082410-864x1536.jpg 864w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2009\/07\/20160911_082410-1152x2048.jpg 1152w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2009\/07\/20160911_082410-scaled.jpg 1440w\" sizes=\"auto, (max-width: 576px) 100vw, 576px\" \/><\/figure>\n\n\n\n<p>In Portugal, in every bar and restaurant you can get piri piri chicken, cooked on an open BBQ. It&#8217;s fantastic! On holiday I looked round for a Portugese recipe book to find out how to make piri piri. I found one, and it&#8217;s the coolest ingredient list ever:<\/p>\n\n\n\n<p>Take:<\/p>\n\n\n\n<p>1kg of red chilis (pimento traditionally, but a a mix of heats is nice)<br>1 cup of salt<br>1 clove of garlic<\/p>\n\n\n\n<p>Rough chop the chillis into discs (keep the seeds in) and put the chillis into a stoneware pot. I suggest you wear some rubber gloves for this bit, because after chopping 1kg, you&#8217;re going to have chilli on your hands for a long time.<\/p>\n\n\n\n<p>Mix the cup of salt into the chopped chillis. Put the lid on the pot, and leave it for 10-14 days. Every day take the lid off, stir the chillis and put the lid back. The chillis will go soft and shrivvled, and semi-disolved salt and juice will collect in the jug. The smell is immense!<\/p>\n\n\n\n<p>After the 10 to 14 days take the contents of the pot and blend it to a fine paste, along with the clove of garlic.<\/p>\n\n\n\n<p>Put the paste into jars, and cover with a layer of olive oil to store.When you want to use some of the sauce, take out a couple of spoons full, and make sure it&#8217;s covered with oil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Portugal, in every bar and restaurant you can get piri piri chicken, cooked on an open BBQ. It&#8217;s fantastic! On holiday I looked round &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[221],"tags":[14],"class_list":["post-255","post","type-post","status-publish","format-standard","hentry","category-sauces-dressings-marinades","tag-chilli"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=255"}],"version-history":[{"count":7,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":1458,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/255\/revisions\/1458"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}