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Portuguese Piri Piri Pepper Whiskey Sauce

Prep Time 15 minutes
Cook Time 40 minutes
Servings 8


  • 8-9 cloves garlic
  • 3 piri piri peppers
  • 3 malagueta peppers
  • 2 tablespoons olive oil
  • 2 large red bell peppers
  • 6 tablespoons whiskey divide
  • 1 teaspoon salt


  1. Set the oven on broil and allow it to preheat with the rack on the highest setting. Wash all of the peppers thoroughly before placing the bell peppers into the oven to roast until the skin has blistered. Turn and allow the other side to char and blister before removing them from the oven.
  2. Transfer the chili peppers to a cutting board and crush the garlic cloves. Peel the garlic and roughly chop them and the chili peppers.
  3. Peel the bell peppers by pulling the charred skin off the outside. Cut the peppers down the middle and remove the stem and seeds before cutting them into pieces.
  4. Heat the olive oil in a skillet over medium-high heat. Add garlic and chili peppers to the pan and saute for about 8 minutes. Pour in a quarter of the whiskey and stir. Allow it to cook until the liquid has nearly evaporated. Season with a little salt and stir again.
  5. Reduce the heat to medium and add in the chopped bell peppers and another two tablespoons of the whiskey. Bring it all to a simmer and let it cook for about 5-6 minutes. Turn off the heat.

  6. Transfer the peppers to a food processor and pulse until smooth. Add the rest of the whiskey and pulse again.
  7. Pour the prepared chili sauce into a container that has a pour spout. Transfer the chili sauce to a jar and refrigerate until ready to use. Use in one week.