Inventive hot sauces from Portugal

Elvis Elvis

We all know that the main purpose of sauces and in this case Portuguese hot sauces, is to make food more appetizing. Sauces can be in liquid form or semi-liquid but no matter how it’s made, it is always used to to make our food taste better as well as look and smell better.

Cooking a meal is one thing, making and using a sauce is another. In this case sauces from Portugal will general lift the cooking to another level. An humble recipe tastes much better with hot sauces (or not so hot), created with the right ingredients. The perfect sauce is often the simplest one but which is also well crafted.

Now for making fresh hot sauces at home and not so hot, you can use a food strainer known as the Sauce Master Food Strainer . This is a great kitchen utensil for sauces, purees and even juices as it can, in a continuous operation, automatically separate the juice pulp from the seeds and skins.

They are hot sauces because
they are also appetizing:

Hot Piri-piri sauce (molho de Piri Piri)


4 Table spoons of Lemon juice, 1 cup of olive oil, 4 to 8 red chili peppers depending upon their hotness, 1 tea spoon of salt, 1/2 cup of red-wine vinegar, 2 cloves of minced garlic.


Remove the stems from the peppers. Place all the ingredients in a food processor and mix them. Pour the mixture into a small glass jar and let it rest for about 1 week in the refrigerator. This Portuguese sauce is used in small quantities for seasoning and is made by filling a bottle. I recommend it to be used on shrimp, chicken fish and pork, specially when it is grilled. Shake before using. Use sparingly.

To make hot sauces like the piri piri sauce or in fact any other sauces you often need a high performance and durable Food Processor. With a good food processor you will be able to prepare a variety of delicious recipes, not only sauces. You can chop, mince, blend, mix and emulsify foods quickly and easily.

Villain’s Sauce (Molho de Vilao)

Inventive hot sauces from Portugal


2 chopped fine onions, 2 minced garlic cloves, 2 table spoons of minced parsley, 1/2 cup of oil, 1/4 cup white of vinegar, 1/2 tea spoon of salt, 1/8 teaspoon of black pepper.


Combine all ingredients and mix well. Usually used for cooked fish or shellfish.

Now you can prepare an impressive array of sauces with one of the best references for sauce making. The Classical and Contemporary Sauce Making is really valuable guide for the creation of wonderful sauces and will teach you what sauces are all about. You will learn about techniques, about the ingredients, even about the history of sauces and that will lead you to create your own sauces rather than just make sauces created by others.