A fiery Portuguese condiment…
As the name might suggest, piri piri hellfire brandy is not for the faint hearted. Picture standing at the gates of hell and sucking up the fire through a straw. You get the picture! If you are thinking this is a cocktail recipe, better to move on to some beverages from among our spicy cocktails recipes. It’s actually a traditional Portuguese condiment enjoyed especially in winter (no wonder since it warms you right through to the bones) and drizzled over a BBQ chicken. This is the way we suggest you enjoy it, too.
This is actually quite a tame version of piri piri hellfire brandy. Portuguese people have been known to add up to 50 piri piri chilies (also known as malagueta peppers). Which is quite odd since they don’t usually like much spice at all. As always, you can change things up to suit your own taste buds and add more or less accordingly. If you are the adventurous type, try some other hot peppers, too. Birdseye or cayenne peppers both work well. And if you really want to surprise your friends add one whole bhut jolokia (ghost pepper).
Piri piri hellfire brandy needs a few days to combine and strengthen. The recommended minimum would be three days but five days or more will leave you with a much better result. It will keep in a dark cupboard for six months or more.
- 15 piri piri peppers
- 10 ounces brandy
- Sterilize the bottle or jar. Pour boiling water into it and leave it for 3 minutes. Then pour out the water.
- Take the piri piri chili peppers and cut away the stem so the seeds are showing inside. This is where the hellfire heat will come from.
- Place the chilies into your prepared bottle or jar.
- Pour the brandy over the chilies and cover/seal with a lid.
- Leave on a cool dark shelf for at least three days before you consume.