Piri-Piri is the Portuguese name for these adventurous little chili peppers. The Ethiopians call it Beri-Beri and it is also known as Pili-Pili, but the most common African name is Peri-Peri. All these names boil down to the same meaning: Hot-Hot. Pepperheads Canada decided to name our first Piri-Piri Sauce with a nod to the Portuguese. We've provided a little history of this pepper, which has become so ingrained in societies around the world....

There's a lotta love for Piri-Piri in Fort Worth, Texas

10th Anniversary Golden Chile Award Winner Cook-Off / Marinade (Chicken Thighs with Piri-Piri)	3rd Place Award Winner at the 10th Anniversary Fiery Food Challenge Cook-Off / Speciality (Piri-Piri Strawberry Shooters)	2004 Golden Chile Award Winner Cook-Off / General (Sweet Piri-Piri Potatoes)

...and Albuquerque, New Mexico sent a couple of souvenirs North
Cook-It-Up (No Meat Required)    UNIQUE Piri-Piri Sweet Potatoes	Cook-It-Up (No Meat Required) UNIQUE Piri-Piri Strawberry Shooters

As T-Bone called in and commented..."Why don't you just dump the 'Wing & Seafood Sauce' bit and let people know it's good for everything?"

For hundreds of years, sailing ships had a major impact on world trade. The adventure of being on the high seas was added to by 'discovering' new and wonderful things to bring back to their homeports. Those who yearned to learn about anything new and exotic kept a close track of ships coming back from a long voyage. The Portuguese were a strong seafaring nation and 'discovered' this hot little pepper on one of their trips to Brazil. These bite-sized little pods packed quite the punch and created a the stir when the word spread back home in Portugal. Sauces were soon invented and passed around. Of course they ran out soon had to send their spice ships back for more…and more…and more.

The nations that competed for control of trade routes on the high seas developed 'colonies' to strengthen their position. Portugal had 'interests' in a number of countries around the world including Africa. Their 'explorers' and settlers brought their favorite pepper with them and soon found that the little bell-shaped chili flourished in the African climate. Flourished is not the word…it soon started to grow wild! In Mozambique and Angola, the crops started to spread over the countryside with a little help from some spice-loving African birds. Having an easier access to this popular pepper, Piri-Piri sauce quickly became a staple in Portuguese homes & restaurants, while back in Africa, Peri-Peri's 'there for the picking' availability had Africans adding it to a wide variety of foods. In Africa today, every street corner has an offering with the tempting taste of our favorite chili added and Peri-Peri chicken restaurants and huts are as common as burger joints in North America.

Pepperheads Canada have incorporated the colours of the Portuguese flag into our 'Piri-Piri Wing Sauce' label as a thank you for their efforts in spreading the 'gospel' of Hot-Hot around the world.

'The 2003 Best of Bistro' (Best Items In Food Express)
"Piri-Piri Wing & Seafood Sauce from Pepperheads in Turner Valley. Good heat, plus a plesant citrus undertone."
   ~ Judy Schultz / The Edmonton Journal / Year-end 'Best of's'/ Dec. 31st, 2003.

"...my new favorite everyday hot sauce: Piri-Piri from Turner Valley's Pepperheads. Piri-Piri is originally Portuguese (via Angola), and generally isn't as intense as Tobasco or as garlicky as sriracha. It's citrus undertone is great. Try brushing it on a steak or chicken before you grill it - the flavours will come alive."
         ~ Miles Pittman (FFWD Magazine/Calgary)

Our Piri-Piri Wing & Seafood Sauce is accented with fresh lemon and lime juices, which lends itself to uses with stir fries, roasted vegetables, all cuts of chicken or poultry, seafood (marinade kabobs in a bag!), add a little sour cream & a few fresh herbs to create a wonderful dip, scalloped potatoes, pasta, rice dishes, pizza and so much more. It delivers a subtle heat from the Piri-Piri peppers with just a touch of sweetness. A refreshing summer sauce to play with. The chefs always encourage you to try an easy second recipe with each sauce. Be sure to bake at least one sweet potato in the oven, scoop out the potato meat, mash with butter and add Piri-Piri to taste. The rule-of-thumb we recommend in your kitchen, is to find a sauce you trust and enjoy...then trust your tastebuds! Good Piri-Piri sauces are more common than ketchup in many parts of the world. Expand your horizons...your tastebuds will be glad you did! If an idea seems like it just might work, it's worth trying. This brings a sense of play and adventure into the kitchen. Play and adventure create magic...it's what lights up a room.

INGREDIENTS - Louisiana peppers, Peri-Peri peppers, roasted red peppers, vinegar, lemon & lime juices, corn syrup, salt, garlic, onion and black pepper.
(No preservatives added.) ALL NATURAL.

SUGGESTED USES - In a number of countries, Piri-Piri is thought of as a chicken sauce. Our Piri-Piri Sauce brings up beautiful results when cooking with chicken, but don't get hung up on "Wing & Seafood" limitations, though seafood uses are endless (see some of the recipes below). We've created our Piri-Piri Sauce in such a way that it keeps jumping any such pre-conceived barriers. Salad dressings, fruit (endless possibilities...we're playing with crepes), our sweet potato recipe won us a Golden Chile award, mix it with V-8 Juice to create a refeshing drink, create sauces that flow wonderfully over rice and pasta, add to stir fries, simply play, check back once in a while to see what new ideas the fans have come up with and have some fun out there. Trust your tastebuds and don't get hung up on 'labels'. Two quotes from chefs come to mind: Greg commented: "Coconut milk is Piri-Piri's best friend" and when first tasting it, Paul's reaction was: "Grand Marnier!". So, if you're in a dietary mood, or have dairy issues, replace whipping cream with coconut milk (or yogurt & sour cream), or coconut rum instead of rum & brown sugar.
Piri-Piri, rum and brown sugar won us a rib cook-off competition (since then we've been playing with crushing varoius fruits into that mix...blackberries, blueberries, etc.), another fan used it as his 'secret ingredient' to win a chili cook-off. Someone else stopped by to visit and told us about Moose Milk. We're still tracking that one down, and the history is fascinating. If you have something to add on that, send us a note, or enter a note on our 'Share Your Thoughts' page. Grand Marnier brings other fun sweet liquers to mind (remember, the alcohol is burned off). Play with this sauce and trust you instincts. If something does not turn out, all you've lost is a little sauce and if that happens just send a note to us and we'll send you one of Pepperheads market Bags. Ferraro's in Trail, B.C. used it to create scalloped potatoes and a great Italian thin crust pizza. Be sure to share your latest creation/discovery with the other crazed Pepperheads...we send out a Pepperheads market bag to everyone who shares a recipe as well. We'll change the label later anyway....it's not like we know everything. Create a taste that's special and let it live it choose it's own destiny...

HEAT -While 'Piri-Piri' means 'hot hot', we've put this together in such a way that it checks in at a 4.5 out of 10

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
     ~ J.R.R. Tolkien

RECIPES If you want to print any of the following recipes, simply go to the 'Recipes To Inspire' page & you'll find Printer Friendly versions in the Pepperheads section. As with the Dark Secrets BBQ Sauce, you'll find that, since our 'children' come from the same family, you can easily combine four parts Piri-Piri with one part Wild Garlic Original Hot Sauce to bring the heat level up, or ad a drop or two of Dark Secrets Hot Sauce. That's because we created them to work together, to give you more creative options. Enjoy!

PORTUGESE SHRIMP December 12, 05

This recipe is somewhat inexact as we sort of finagled it from 2 very hospitable young guys at a little restaurant down at the dock area, in a warehouse sort of setting in Lagos, Portugal. They cooked everything on a 2 burner propane stove, much like a Coleman stove. They couldn’t speak any English, and we didn’t speak Portuguese, but after much merriment and wine, we were sort of able to figure out this delicious shrimp recipe from them.

1. About 1 lb. of good sized shrimp in their shells, say sort of tiger prawn size. We’ve tried cooking them without their shells but prefer shelling them after we’ve cooked them. We think they have better flavour when cooked in their shells.
2. Melt a good glop of butter, add some olive oil (extra virgin) in a pan – we prefer a wok.
3. Cook about a ½ dozen or so garlic cloves until they’re soft – may be crushed, but whole also works
   
   Then comes the fun!
   
   
4. Add the juice of ½ lemon squeezed right into the pan.
5. Add a tablespoon or so of good Dijon mustard.
6. Add a healthy portion of Piri-Piri Sauce, amount varies to taste.
7. Add some chopped cilantro and a dash of salt. The cilantro can be half and half; half cooked now and half added just as the shrimp is ready to come out of the pan.
8. Mix the whole thing with a spoon (wooden if you’re using non-stick pans), so the resulting sauce is fairly uniform.
9. Then throw in the whole mess of shrimp. Turn and cook until they’re all pink.
10. Throw the whole works in a bowl on a table with a newspaper spread on it. Peel and eat the shrimp, throw the shells on the newspaper.
11. Oh, yeah, add copious quantities of chilled white wine and lots of good fresh bread to sop up the sauce remaining when the shrimp is gone

~ Compliments of Gordon & Linda, whom I met at Farmfair in Edmonton. A great attitude to travel with & what a memory to bring home. Those moments are priceless and so is your much appreciated casual approach to this recipe. It’s the recipe(and story) for a party!

 

GOLDEN CHILE AWARD WINNER: PIRI-PIRI CHICKEN THIGHS October 24 , 05

	This simple cooking tip won First Place at the 10th Anniversary Fiery Food Challenge in Cook-Off / Marinade. Here’s the instructions we sent down to the chefs at Fort Worth, Texas…. “Chicken thighs, remove skin and marinade liberally in Piri-Piri Wing & Seafood Sauce, preferably overnight, but for at least two hours. Grill and baste with sauce.

MARYBEE'S QUICK BASTING SAUCE August 9 , 05

 “A quick basting sauce: Piri-Piri sauce, juice of one lime, one shot of tequila or gin. Bring to a boil, turn down heat and reduce slightly. Add a handful of chopped basil and black pepper. Reserve some for dipping. Use this to baste chicken, pork tenderloin, shrimp or fish.

~ Compliments of Mary Bailey (www.citypalateedmonton.ca ). Mary just loves to play, she doesn’t just review something, but she whips up some great tip to offer her readers as well.

Still love her Piri-Piri tip: “It even livens up a can of tuna fish!”

PIRI-PIRI BURGERS: July 8 , 05

2 lbs. lean ground beef	1/3 bottle Piri-Piri Sauce
Garlic salt & pepper, to taste	1 egg
1 pkg. of Mushroom Gravy mix 1 pkg. of 4 Peppercorn Gravy mix Breadcrumbs (enough to bind the burgers)

Very easy, mix ingredients together add breadcrumbs to bind the burgers nicely. Barbeque and serve….

~ Compliments of Urban.

PIRI-PIRI STRAWBERRY SHOOTERS: July 8 , 05

Simply slice the top off a strawberry, using a small knife or tomato cor(er) scoop out a bowl in the top of the strawberry and spoon in Piri-Piri Wing & Seafood (and strawberry) Sauce, then top with whipped cream. The idea is that you have to ‘shoot’ it (pop the whole thing in your mouth at once…you want all those flavours exploding in your mouth. This idea may seem weird, but it really isn’t. Chefs may turn this into a flambéed crepe, but the odds of you building a crepe and lighting it on fire (on purpose) are relatively slim.

 Easy, quick and an inspiration to your tastebuds. We each have about 240 tastebuds in our mouths. Now a party favorite…you can serve them before a meal to wake your understanding of how we taste things. Truly an inspiration.

MOUNTAIN MIKE’S PEPPERHEADS TOMATO ASPIC DELIGHT April 13 , 05

4 tbsp. cider or red wine vinegar	1 tsp. basil
1 pkg. lemon jello	1 can tomato soup
¾ can water	¼ cup Piri-Piri Sauce
2 stalks of celery, chopped	3 green onions, finely chopped
1 tsp. cloves, ground	1 handful frozen green peas

1. Bring jello and liquid to a boil.
2. Add all the remaining ingredients except celery and cook for 5 minutes.
3. Add celery.
4. Pour into an oiled mold and chill in freezer or cold fridge to set.
5. Serve on cold lettuce lined cold plate.
6. Garnish with shrimp, olives, mayonnaise, cheese sticks.

~ Compliments of Mountain Mike in Lac des Arcs, Alberta. “Sensational” is his review!

T-BONE’S ROASTED RED PEPPER & PIRI-PIRI SAUCE March 29, 05

4 red peppers (roasted, burn black on BBQ or under broiler ~ remove skin & seeds)
¾ cup of chicken stock (homemade or good quality, low salt, no MSG)
1 medium onion (coarsely chopped)
2 tbsp. of chopped garlic
2 tbsp. of heavy cream
1 cup of Pepperheads Piri-Piri Sauce
1 tbsp. of extra virgin olive oil

Sweat onions in olive oil, add garlic, cook for 2 minutes, then add the chopped roasted peppers. Cook for 2-4 minutes. Add chicken stock, cook for 2-4 minutes, then add the Piri-Piri Sauce, add cream and reduce (simmer) until the sauce thickens.

~ “Use this sauce on pasta, seafood, or chicken and enjoy!” ~T-Bone

COOKING TIP: PIRI-PIRI, WHIPPING CREAM & GRAND MARNIER March 8 , 05
Simmer five parts whipping cream, four parts Piri-Piri and one part Grand Marnier in a saucepan. Relax, visit with friends in the kitchen, stir once in a while and let the sauce gently thicken. Great for shrimp or chicken. We cook ours in the sauce once it’s ready & then you can serve over a nice pasta or rice. Try creating your own kabobs, then marinating them in the finished sauce and popping them on the grill of roasted in the oven. A nice touch with a salad, or serve as ‘appies’. Not complicated, but the results are tastefully inspiring!

PIRI-PIRI RATATOUILLE December 14, 04

1 medium eggplant (1-1 ½ lbs.)	1 zucchini (4-6 oz.)
1 red pepper	6 ripe tomatoes
3 cloves garlic (slivered)	¼ cup virgin olive oil
2 tbsp. chopped fresh rosemary	2 tbsp. chopped fresh sage
1 tbsp. thyme leaves	¼ cup fresh chopped basil
1 tsp. sea salt	3 tbsp. Piri-Piri Wing & Seafood Sauce

1. Cut vegetables into medium to large dice, about ¾” to 1”.
2. Preheat pan with ½ of olive oil until it smokes. (Turn your fan on high. This process caramelizes the vegetables, which allows the veggies to release their natural sugars.)
3. Sauté vegetables & garlic (except the tomatoes) for 5-7 minutes.
4. Add herbs, tomatoes, Piri-Piri Sauce and remaining oil and cook for 2 minutes.
5. Serve hot or at room temperature.

WILD GARLIC & SAMBUCA SHRIMP December 14, 04

Unsalted butter	1 loaf fresh bread, uncut
Wild Garlic Original Hot Sauce (to taste) 12 large Tiger shrimp (keep another dozen handy) 1 bottle of your favorite wine (keep another one handy) 1 oz. Sambuca

1. Let butter simmer until melted, add Wild Garlic Hot Sauce to taste. Another option is adding a little whipping cream at this point.
2. Let this simmer in the saucepan with the lid off, visit with company and share a glass of wine. The sauce will just get better if you stir occasionally & give it time.
3. Once the sauce has simmered down nicely (you can check with chunks of bread to see how’s it’s progressing), add the shrimp and continue to cook slowly. When they are pink, flip them over.
4. When the shrimp are 1-2 minutes away from being cooked, add an ounce of Sambuca (optional, but it sure makes it finger-licking good).
5. Serving Suggestions ~ Don’t peel the shrimp and don’t cut the bread…that’s what the chefs call ‘the sensual shrimp experience’. Serve swimming in sauce. Lose the cutlery, napkins & car keys for the night. Ripping off chunks of fresh bread, peeling shrimp, licking fingers and enjoying good company & wine will make for a casual evening to share with your loved one. You can serve a salad while the shrimp is cooking. Have side dishes of fresh fruit and fine cheese to provide a variety of taste sensations that play off the shrimp and sauce.

~ This recipe also works with Piri-Piri Wing & Seafood Sauce.

PIRI-PIRI MARLIN BROCHETTES on LIME GINGER SALAD December 14, 04

MARLIN BROCHETTES
400 grams fresh marlin meat (cut into 1” cubes)
1 lime (freshly squeezed)	100 ml. Olive oil
50 ml. Wild Garlic Original Hot Sauce
fresh cracked black pepper – to taste
fresh chopped cilantro	1 can water chestnuts
salt – to taste	wooden skewers
Piri-Piri Wing & Seafood Sauce – as needed

1. Mix together lime juice, olive oil, Wild Garlic Original Hot Sauce, black pepper, cilantro, and marlin cubes in a bowl until the marlin is fully covered. Allow marinating in the fridge for 1-2 hours.
2. Soak the wooden skewers in water for half an hour and place the marlin and the water chestnuts in an alternating pattern on the skewers.
3. Cook the brochettes on a hot barbeque until the fish is well done. Brush with Piri-Piri Wing & Seafood Sauce and serve atop each salad.

 

LIME GINGER SALAD
250 ml. Bean sprouts (washed & strained)	1 lime (freshly squeezed)
250 ml. Glass Noodles (cooked, strained & cooled)
250 ml. Pea Shoots (washed & strained)	25 ml. Ginger (finely minced)
50 ml. Wild Garlic Original Hot Sauce	75 ml. Sesame oil
25 ml. Dark soy sauc	Thai Basil (thinly sliced)

1. In a large bowl, mix together bean sprouts, Glass Noodles, Thai basil, and pea shoots. In a separate bowl, whip together the remaining ingredients until fully incorporated.
2. Mix the contents of both bowls together and allow the mixture to sit for 10 minutes, then serve.

SLOW ROASTED BREAST OF TURKEY December 9, 04
(Infused with Pepperheads Piri-Piri Sauce and cooled with a Garden Onion and Sour Cream Relish.)

1 large boneless turkey breast	1 onion
1 cup Piri-Piri Wing & Seafood Sauce
Pinch of salt & pepper	1 tsp. cayenne pepper
1 tbsp. brown sugar	1 cucumber
¼ cup sour cream	½ lemon
1 clove garlic

1. With the tip of a sharp knife, poke about 20 holes in the top and bottom of the turkey breast.
2. Mix Piri-Piri Sauce, salt & pepper, cayenne and brown sugar in a bowl, then pour onto the turkey (or in a sealed plastic bag) and marinade for 4 hours.
3. Place in a pre-heated oven at 350 degrees F. for 45-60 minutes.
4. Remove & let stand.
5. To make the sour cream relish: chop onion, dice cucumber and add grated garlic, lemon and sour cream.
6. Slice turkey breast and serve with the sour cream relish on the side.
7. Serves 8.

This was featured at the 2003 Growing Alberta Harvest Gala & was created by the chefs at Stampede Catering. The 2004 Harvest Gala featured a Foothills Creamery Three Cheese Quesadilla with our Wild Garlic Salsa served on the side as a dip. Compliments of Growing Alberta. www.growingalberta.com

SANDY’S PIRI-PIRI SHRIMP RECIPE December 7, 04

½ to 2/3rds bottle Piri-Piri Sauce	16-20 large tiger shrimp
Wild Garlic Hot Sauce to taste ( Sandy agrees it gives that extra kick!)
¼ to 1/3 rd cup whipping cream (unwhipped)
2 tbsp. butter +	1-2 generous tbsp. fresh chopped parsley
1 tsp. fresh basil (not dried)	1-2 cloves fresh garlic (pressed or shredded)
1 tsp. MDH Chicken Curry Masala Powder ( Sandy’s note: made in New Delhi, India by Mahashian Di Haati Ltd. & available at Real Canadian Superstore)
Freshly squeezed lemon	Pinch of garlic powder
Splash of sesame oil

1. Mix together Piri-Piri Sauce, whipping cream, Wild Garlic Original Hot Sauce (to taste).
2. Add MDH curry powder.
3. Peel, de-vein & remove tails from the shrimp, then sprinkle with a pinch of garlic powder, squeeze lemon all over & set aside.
4. Melt butter with a splash of sesame oil.
5. Add shrimp and fresh (pressed or shredded) garlic cloves to the butter/sesame oil and sauté on medium high heat.
6. Before the shrimp begins to turn pink, add the parsley & basil and continue cooking.
7. When shrimp is nearly done, add the blended sauce and stir briskly to create a roux (allowing it to thicken). Shrimp should be just done.
8. Put a lid on the sauce pan and cover it for a few minutes and then it’s ready to devour!

~ Compliments of Sandy Stoutenburg (who describes herself as “a loyal Pepperhead”) and she is working on a cookbook. Of course, when her book is ready, we’ll add one of Sandy’s recipes to our feature box on the home page & let you know it’s out.
NOTE: This is a fine example of how you can take one of our ‘basic combos’ (Piri-Piri & Wild Garlic Cream Sauce) and take it up to the next level. Don’t be afraid…be creative.

PIRI-PIRI BEEF SATAY

2 lb. (900 g) boneless beef sirloin steak (3/3” to 1” thick)
½ cup (125 ml) soy sauce	½ cup (125 ml) dry sherry
2 tbsp (30 ml) sesame oil	½ cup (125 ml) green onions, sliced
1 tbsp (15 ml) garlic, minced	¼ cup (60 ml) brown sugar
2 tsp (10 ml) Piri-Piri Wing & Seafood Sauce
2 tsp (10 ml) ground ginger	1 cup (250 ml) crunchy peanut butter
2 cups (500 ml) water	Salt & fresh-ground pepper to taste
24, 8-inch bamboo skewers

Place steak in freezer for 30 minutes to firm up.

This recipe was featured at the Alberta Restaurant Food Exhibition 2004. You can also broil these in a pre-heated oven, maximum two minutes a side…watch them.

1. Cut squash into ¾ to 1- inch pieces.
2. Sweat herbs with butter & cook for 3-5 minutes. (‘Sweating' is mostly a technique for vegetables, cooked in a small amount of butter over low heat. Cover the ingredients directly with a piece of foil or parchment paper, then tightly cover the pot or pan with a lid. This method allows the ingredients to soften without browning & cook in their own juices.)
3. Add Piri-Piri Sauce, squash & liquid (the amount of water needed depends on the squash, so hold back and use only to adjust consistency of the sauce).
4. Bring to a boil, turn heat down & simmer for 20-30 minutes.
5. Adjust seasoning to taste.

TIPS FOR DIPS:

For Your Dip Base (depending on your desires or diet) - use either sour cream, mayonnaise, yogurt, or a combination.

Then Add - your favorite Pepperheads taste…Piri-Piri Wing & Seafood Sauce, Wild Garlic Original Hot Sauce, Pepperheads Traditional BBQ Rub, Wild Garlic Salsa & Pizza Sauce to taste, or try your own combinations.

Creative options - wide open here! (See: tips for each sauce below)
Fresh herbs ~ parsley, chives, dill, thyme, oregano, cilantro.
Fruit ~ mango, lemon or lime juice, peaches.
Vegetables ~ chopped onions, garlic, tomatoes, peppers.
For Added Heat ~ add a few drops of Dark Secrets 'Simmering Heat' Hot Sauce.
Remember ~ the longer you leave your dip in the refrigerator, the more the flavours are enhanced. Overnight is recommended.

If You Are Using:
Wild Garlic Original Hot Sauce ~ This is great with your favorite herbs.
Piri-Piri Wing & Seafood Sauce ~ The refreshing summer flavours compliment garden fresh veggies, or add a small amount of honey to create a fruit dip.
Dark Secrets BBQ Sauce ~ Blends so well with fruits, you can play here with your favorite berries or tropical fruits.
Wild Garlic Salsa & Pizza Sauce ~ This really only needs sour cream & maybe a bit of garnish.
Pepperheads Traditional BBQ Rub ~ A traditional BBQ chip dip.

Pour the V-8 juice, vodka, lemon juice, Piri-Piri Wing & Seafood Sauce, Worcestershire sauce, salt, and celery seed in a tall glass over ice. Garnish with celery stalk and black pepper. Piri-Piri blends wonderfully with V-8 juice if you want a refreshing virgin cocktail as well.
~ This was the second place winner in our 2003 Cocktail contest

IS PIRI-PIRI REALLY RUSHIN'? (Molotov Cocktail)      January 6, 04

We have shared the story of how Piri-Piri spread around the world, but until this came into our 2003 Cocktail contest, we didn't know about the Russian connection. Thanks to Northern Bill for sharing this.

Take a bottle of Russian vodka and chill it in the freezer for at least 6 hours. It will thicken up, but won't freeze. Add the desired amount of Piri-Piri Wing & Seafood Sauce in the bottom of each shot glass, and top up with the slushy vodka. (More Piri-Piri = more Rushin'.)

CALAMARI With PIRI-PIRI & FENNEL      December 8, 03

1. Heat ½ the olive oil in sauce pan.
2. On high heat, quickly sear squid & fennel seeds for 30 seconds.
3. Remove squid from pan & set aside.
4. Turn heat to low & in the same pan, caramelize fennel (5-10 minutes).
5. Deglaze the pan with Piri-Piri, adjust seasoning with salt & pepper and lime juice.
6. Add squid to reheat (1-2 minutes).

SNAPPER BAKED With PIRI-PIRI & ALMONDS      December 8, 03

Options: fresh lime juice gives this a nice finish and add Wild Garlic Original Hot Sauce if you are serving a meatier fish like sword fish.

PIRI-PIRI JICAMA SLAW      December 8, 03

Mix with 2-3 tbsp. Piri-Piri Wing & Seafood Sauce and serve as salad or as a condiment for grilled steak, or any grilled meat.

ROCKY MOUNTAIN CITRUS SAUCE

Cook meat (we used chicken). Take meat out of the pan & put citrus sauce in pan and simmer sauce to thicken. Once it has thickened, add the meat back in the pan and cook for about five more minutes. Serve with sauce drizzled over the meat.

BBQ'ed PIRI-PIRI PORK SKEWERS

"Serve with Tabbouleh salad…delicious."
            ~ Maureen (Canmore) You can find a recipe for this salad under our 'Kitchen Kreations' section.

PIRI-PIRI GARDEN DIP  NEW July 24, 03

Very easy to create and play with. Sour Cream (or mix in 50% mayonnaise, or yogurt), add Piri-Piri to taste. Add fresh garden herbs, such as chives, parsley, dill, green onions, a pinch of thyme or oregano. Mix and let it chill in the fridge for one hour before serving. Great for chips, or those fresh veggies out of the garden.

PIRI-PIRI PRAWNS & PINEAPPLE   NEW July 9, 03

Beef or pork may be substituted (cook 30 minutes if so). Serve over noodles or rice & garnish with fresh Italian parsley or cilantro.

• 1 bottle Piri-Piri Wing & Seafood Sauce 1/4 bottle Wild Garlic Hot Sauce
  
• Fresh lime juice 1 fresh large mango
  
• 1 fresh Star Fruit 2 medium onions
  
• 2 bananas
  
• Cook with: Halibut, pork tenderloin, chicken, turkey, tiger prawns, or your own variation.
  
• Optional: chive blossoms for colour & garnish (or cilantro, or fresh Italian parsley).

• 3 parts Piri-Piri Wing & Seafood Sauce
• 2 parts Wild Garlic Hot Sauce
  
• 1 part Dark Secrets BBQ Sauce Fresh lime
  
• Butter
  
• Optional: 2 tablespoons to 1/4 cup whipped cream (based on how much you are making)
  

Unsalted butter
Piri-Piri Wing & Seafood Sauce
Wild Garlic Original Hot Sauce
Heavy Cream (whipping cream, coconut milk, or a combo of sour cream & yogurt)
Fresh Italian Parsley
Freshly grated, parmesan, asiago, smoked gouda, or your favorite cheese

• The volume you need depends on what you are using this sauce with. Simmer the butter in a wok, or skillet.
• Add four parts Piri-Piri Wing & Seafood Sauce and one part Wild Garlic Original Hot Sauce, gently stir and allow to simmer. (More simmering = more flavour.)
• Add cream until you have a wonderful rich sauce.
• Simmer shrimp, turkey, chicken, or seafood in your sauce, pour over rice, pasta, etc., serve by itself, or toss your fresh cooked pasta with the cream sauce.
• Sprinkle some fresh Italian parsley over the top (and/or your favorite cheese). Keep plenty of fresh bread on hand.
  

PIRI-PIRI CHICKEN (from Portugal)

2 ½ lbs. of skinned chicken pieces
½ cup Pepperheads Canada Piri-Piri Wing & Seafood Sauce for marinating
2 tsp. of same for basting
2 medium onions thinly sliced
3 lemons or limes - sliced into wedges

While we realize that our Piri-Piri Wing Sauce isn't particularly healthy for the chickens, we do know it can help yours........

COSA-COSA SHRIMPS ('Hot-Hot Shrimps' ~ Angola)

In Angola, the shrimp are taken fresh from the boats, prepared, cooked & barbecued right on the beach! You'll have to create you own 'beach' atmosphere for this one & send in your photo to our Pepperheads At Play photo contest.

Fresh large shrimp
Sea salt
Fresh limes
Pepperheads Canada Piri-Piri Sauce
Skewers

Try this outdoors on a fine warm day as the sun goes down. You will soon be drifting away to a tropical beach and if you are there already, you will never want to leave.

SWEET PIRI-PIRI POTATOES

'PIRI-PIRI' RICE (South Africa, Angola, Mozambique)

Basamati long grain rice
Sea salt
¼ cup Olive oil or butter
¾ cup Pepperheads Canada Piri-Piri Sauce

This can be served with your choice of vegetables mixed in or on the side. Our chefs are partial to browning onions during the process, until they reach that caramel sweetness stage, then mix them in with the Piri-Piri rice before serving.

PEPPERHEADS PIRI-PIRI RIBS (Canada)

1 lb. of pork (or beef) ribs
1 bottle of Pepperheads Canada Piri-Piri Sauce

Another one of our favorite 'easy to prepare and come home to wonderful aromas' recipes. Be sure to try our 'Dark Secrets' BBQ rib recipe for another easy to prepare, sweet rib variation. When cooking smaller amounts of ribs, marinade in a sealed plastic bag to help your sauce go further.

'ROADSHOW' PIRI-PIRI & WILD GARLIC SHRIMP SAUCE

Wonderfully easy and excellent taste! Simmer enough butter for the number of shrimp you are cooking. (Remember that you'll want extra to mop up from the plate with fresh bread.) Melt the butter in a skillet or wok and allow it to simmer. Add four parts Piri-Piri Wing & Seafood Sauce and one part Wild Garlic Hot Sauce to your taste (again, bread is handy here & you'll have lots of volunteers). If you are not in a hurry, or are enjoying conversation and wine, allowing the sauce to simmer for a while only strengthens the flavour. (The slick term for this is 'reduction sauce'.) If you want to build the volume of sauce up or cook more shrimp, simply repeat the process & add more of each ingredient to the flavourful 'reduction' base that you have already created. If you want to try an interesting variation, add some heavy (or whipping) cream to your sauce for a different accent on the flavours you have created. A little fresh cilantro can be sprinkled on top when serving. Enjoying good company, peeling shrimp & ripping fresh bread to dip adds to the sensual pleasure this creation provides. This simple sauce works well with any seafood or poultry can be mixed in with fresh pasta and has quickly become a favorite at the Pepperheads Canada 'Tasting Is Believing' Roadshow visits. If you are out on a fishing trip, be sure to take these simple ingredients along with your favorite camping skillet. Your 'fresh caught into the pan' catch & that unique hunger and appreciation that only a true outdoor appetite can bring will create fresh-air, gourmet memories that last a lifetime. Trust your tastebuds and enjoy! If you simply add whipping cream, it changes it again (see Piri-Piri & Wild Garlic Cream Sauce).
Serve with your favorite wine & get tastes warmed up with fresh fruit and flavourful cheeses while you play and visit, or offer a salad. The fresh, hot shrimp will take the excitement up a notch when you serve it. Bon appetite!

Wing Cooking Tips:
A common question about cooking wings is how to get the flavour into the meat itself. If you are cooking them in the oven, poke each wing with a fork a few times, then marinade them with your favorite Pepperheads sauce inside a sealed plastic bag in the fridge overnight. This allows the taste to get past the skin and into the meat.

See our "RECIPES TO INSPIRE" page for more ideas to add to your dining experiences. Send in your own creations. The Pepperheads love to search far & wide for unusual cookbooks & prizes, which we will give away a number of times a year. New recipes make our day, we love to share and the least we can do is give a little bit back!