Piri Piri Hellfire Brandy

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in innnewyorkcity.com

As the name suggests, Hellfire piri piri is not for the faint of heart. Image standing at Hell’s gate and sucking fire through the straw, you will get the picture. If you are thinking this is a cocktail recipe. You should switch to drinks from our spicy cocktail recipe. It’s a traditional Portuguese condiment especially loved in winter. (Unsurprisingly, it’s warm to the bone) and pour over the BBQ chicken. Here’s how we recommend you enjoy it.

Our recipe is a pretty good piri piri Hellfire brandy. The Portuguese are known to add up to 50 piri piri peppers (also known as Malagueta peppers), which is a bit odd as they don’t tend to like the spice very much. As always, you can change everything. to suit your taste and add more or less to suit.

If you are adventurous, try other hot peppers. Chili powder or cayenne pepper both work well. And if you really want to surprise your friends, add a bhut jolokia (ghost chili).

Piri piri Hellfire spirits need several days to blend and strengthen. The recommended minimum is three days. But five days or more will give you much better results. Will keep in a dark cabinet for six months or more.

Like this recipe? You’ll also love these:

  • Homemade Hoisin Sauce: Another delicious homemade condiment perfect for Asian cuisine. It is also a delicious barbecue sauce.
  • Spicy Coconut Salsa: Creamy and sweet with heat. This salsa is a delicious accompaniment to most grilled meats.
  • Habanero Relish: A truly rich flavor that will make your sausages tastier and more delicious.

Piri piri hell wine

Piri Piri Hellfire Brandy

concocting hell fire

Preparation time 5 minutes

3 hour break

Serve 20 servings

Calories 46 kcal

  • 15 piri piri peppers
  • spirits 10 ounces
  • Sterilize jars or jars. Pour boiling water and let stand for 3 minutes, then drain.

  • Remove the piri piri and cut off the stem to reveal the seeds inside. This is where the heat of hell fire comes from.

  • Put the chili in the prepared jar or jar.

  • Pour brandy over the peppers and close the lid.

  • Leave on a cool, dark shelf for at least three days before serving.

Calories: 46kcal Carbohydrates: 3g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 3mg Potassium: 109mg Fiber: 1g Sugar: 2gVitamin A: 321 IUVitamin C: 48mg Calcium: 5mg Iron: 1mg

Categories: Food & Drinks


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