Where To Buy Mazi Piri Piri Sauce
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Outer Limits Hot Sauce was started by a father and son, two life long lovers of spicy food who spent a lot of their free time cooking and expanding their spicy palates. They were regularly making hot sauces with the peppers they grew and everyone who tasted them kept asking for their own bottles and telling them they should be selling them. With the help of a successfully funded Kickstarter campaign and over 150 amazing backers, they were able to really start pursuing their goals! Like on Facebook!
This sauce is amazing. Use half the batch to marinade shrimp. Then grill the shrimp on skewers with shishito peppers. My all time favorite dinner! Use the second half to marinate cubed chicken breast. Then make a sheet pan dinner with the cubed piri piri chicken, cubed sweet potatoes, sliced red onion, sliced red pepper, and califlower baked at 350 fr about 30 minutes. Best dinners!
One of the sources of chili peppers is Piri piri (pili pili, peri peri), which grows both wild and domesticated. It is not only a small pepper, but also an extremely spicy member of the Capsicum genus. Rahmans buy the pilli pilli from the farmers of a number of countries such as Malawi, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique.
The photo in the lower left says it all: In Portugal, piri-piri peppers are seen as macho, a rite of passage, ubiquitous, and a must-have condiment. It won't put hair on your chest, but some of the old guard, who sit in the shade watching the goings-on in the praças of the Algarve, swear it keeps badness at bay.
The peppers on the right were on sale in a weekly market in Loulé, in the south of Portugal. These piri-piri peppers are squat, fat, and large--about 2 inches in length. I've seen them barely an inch long.
My first uses were little dabs in espresso spoons to confirm the sauce deserved a piri-piri title.. (wink).. I also generously doused chicken thighs in this sauce, smeared it on toasted sandwich bread, used it as a bed for smoked mackerel, and made a second batch for a couple of gifts. On day 5 of refrigeration, this piri-piri sauce remained emulsified in a soft congealed state. 5 minutes at room temperature and a quick shake of the jar brought the sauce back to free flowing and uniformly emulsified. The fact that it keeps in the refrigerator for a month means little to me as it will never last that long. Muah!
Back when this noodle biz was in its infancy, we had the great fortune of meeting Nancye Bensen, owner and chef of Milk Glass Mrkt, where our friend Jane Hashimawari works. (Jane also runs the amazing pop-up Ippai PDX.) Nancye welcomed us, as she does, with incredible warmth. Since that fateful spring day in 2016, Milk Glass has been serving our noodles on their menu in a bowl that changes with the season but never, ever fails to delight! Amanda and I love stopping by to drop off noodles and pick up a great lunch or tasty drink. Milk Glass is primarily a breakfast and lunch spot, with a market surrounding the counter where you can get the kind of specialty products not available anywhere else: Jane's homemade Japanese furikake mixes, housemade savory granola, an amazing Piri-Piri sauce from Mazi, a super artisan maker out of New Jersey, ever-changing wines. Whatever they have, I always want it.
Nancye, Jane, and Milk Glass have been committed, caring partners from the beginning. We love the vibe of the all-lady kitchen, and their food relays their honest, good spirit: It's stunning, delicious, satisfying, and memorable.
More Than a CondimentWhile consumers are still intrigued that a hot sauce can really enhance the flavor of anything you eat (dabbing some on deviled eggs or splashing some in soup to add some spice are good options), globally inspired ones that have flavor complexities anywhere from mild to spicy to herbaceous, lend themselves to more opportunity when it comes to cooking.
Mazi Piri Piri Sauce. After falling in love with piri piri sauce in Portugal, Peter Mantas created a Portuguese-style chili sauce that is tomato-based, whiskey barrel aged, and features 25 percent N.J.-grown piri piri peppers. It has a balance of brine and heat, more unctuous than the vinegar-based Tabasco, half the sodium of ketchup, and less pulpy than sriracha. Can be used as a marinade for chicken, dabbed on fried eggs, or splashed on rice and beans. themaziman.com
CS: It's pretty thick and vinegary.JR: Its flavor makes me think instantly of shrimp. It would make for an amazing cocktail sauce, but also inherently has this interesting shrimp-shell flavor.
JR: This is really herbaceous to me. You could use it in a cocktail. It's almost spirit-like---like a jenever or tequila maybeCS: Yeah, I can see that. It almost reminds me of a really herbal saison.MU: It does have a quality that's similar to herbal booze, but it's not really thick or strong enough to use as a sauce. 59ce067264