Brad Carr’s Naughty Piri Piri

Steve delivering hot dogs on Steve's Hot Hog!Ingredients:

  • 1 ½ cups olive oil
  • 4 fresh jalapeno peppers coarsely chopped
  • 2 poblano peppers coarsely chopped
  • 1 Tablespoon crushed red pepper
  • 1 teaspoon salt
  • 8 turns freshly ground black pepper
  • 1 Tablespoon minced garlic

Directions:
Combine all ingredients except garlic in a saucepan over medium high heat. Cook, stirring frequently for 4 – 5 minutes (after it has reached a boil). Stir in garlic and remove from heat.
Allow to cool to room temperature.
When cool, pour into food processor and pulse 16 times. Store in a glass airtight container for 1 week.
Keeps up to two months.

I guess you just keep it in a jar and put it in a curio cabinet.

Brad or John didn’t tell me what to do with Piri Piri once it is produced. Maybe it kills fire ants.

Serve with an inexpensive Champagne and drink it with 2 or 3 couples who like to wear sweaters around their necks. You know, to look preppy. WARNING!: Don’t get in the hot tub with them after they drink the Champagne! No matter how many times they ask. Enjoy! Be responsible! Keep your laws off my body?

Advertisements

Author: steveshotdogs

Hello! This blog is dedicated to the best recipes in the world. If a recipe isn't on this blog, then it isn't one of the best recipes in the world. Recipes have been found, stolen, or invented by John Lenz, Matt Tinsley, Matt Tinsley's mom, or Scott Sanders, or Judy, or Billy Mark Mason, or Wesley "the ugly munchkin" Freeman, or The Pain Train.

One thought on “Brad Carr’s Naughty Piri Piri”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s