Recipe: Piri Piri Peppers Preserved in Olive Oil and Whiskey | Catavino
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Bento Amaral

Recipe: Piri Piri Peppers Preserved in Olive Oil and Whiskey

Whiskey Olive Oil Piri PiriIf using straight piri piri is too much for you, here’s an old-school family recipe to try at home, capable of being used a bit at a time. You can add it to several dishes, or simply create your own Portuguese hot sauce. I personally love it with sautéed shrimp, basted chicken or in a bowl of hot soup during the cold season to clear things right up!

Beware! Like all hot peppers, we suggest using gloves when handling them, or simply to wash your hands thoroughly when finished. The last you want is to touch your eye, or your kid, after handling wicked hot peppers! (photo by woodywonderworks)




Piri Piri Peppers Preserved in Olive oil and Whiskey
Recipe type: Condiment
Cuisine: Portuguese
  • Dried Piri Piri Peppers
  • Olive oil
  • Whiskey (or vinegar if you must)
  • 1 clean jar and lid
  1. Prep the peppers by cutting down the middle of the pepper length wise, being careful to not touch the inside seeds too much. Place the peppers in the clean jar.
  2. Pour one part whiskey and one part olive oil into the jar to fill it and cover the peppers completely. Stir with a wooden skewer or put the lid on and just shake for a few minutes.
  3. Store the preserved peppers at room temperature. Wait a couple of days and you'll have a very strong and spicy mix that is good for at least a month, but I’ve been told a year will do.


  • Justin Roberts

    My grandparents, and many other East and Central African colonials used to tip a handful of piri-piri into a decanter of cream sherry, leave to mature for a bit, and then spoon a bit of it into their soup to give a nice, warming kick.