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Black Pepper-Free

Piri-Piri (a Swahili word that means “pepper-pepper”) chiles are nearly impossible to come by here in the states, so making a spice like this is impossible using the actual chile. After some extensive research we found that the closest chile to match the flavor and heat is the Pequin. If you like a hot seasoning with great flavor, this one’s for you. We start by grinding Pequin chiles with chopped garlic and Greek oregano. After it is sized correctly we add some sweet Spanish paprika, sea salt and lemon peel.

Pequin chiles, Spanish paprika, salt, lemon peel, garlic and Greek oregano

This spice mixture is perfect for calde verde (a Portuguese soup) or molho de piri-piri (a Portuguese hot-pepper sauce). To make molho de piri-piri, mix 3 tbsp. spice with 1 cup olive oil and shake vigorously. Store in refrigerator for 7-10 days to allow the flavors to blend. Also, try on pork, chicken, fish or beef.

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