Piri-piri sauce, extra, 100 ml

Piri-piri is one of the most distinctive spices in Portuguese cuisine: a tiny but fiery chili, without which it is hard to imagine classic Portuguese grilled chicken; it is also frequently used for fish, seafood, meats, and various marinades.

The story of the Portuguese family business Tremoceira began in 1966, when António Bastos and his wife, Catarina Bastos, started selling seeds, agricultural products, olives, lupin beans, and other local delicacies in their own small shops. Today, in addition to traditional Portuguese olives and pickles, the family business's product range also includes various sauces and spicy specialties.

The black-labeled Piri-Piri Extra Picante is the hotter sibling of Tremoceira’s classic, orange-labeled piri-piri sauce. The base character evokes the same Portuguese world: intense chili, peppers, and spices, but here the power of the piri-piri is brought to the forefront. It doesn't just add spiciness to the food – this was made for those who truly love heat.

Perhaps the best-known way to use piri-piri is for frango piri-piri, Portuguese-style grilled chicken. A few drops of the extra hot sauce can be added directly to the finished meat, or it can be mixed with olive oil, lemon, and garlic to create an intense marinade.

It also works excellently with grilled pork and beef, fried or grilled fish, shrimp, and other seafood. A small amount can be added to tomato sauces, soups, and stews, but it can also liven up burgers, sandwiches, french fries, or grilled vegetables in an instant.

With the Extra Picante, however, it is definitely worth starting with a few drops and then gradually adding more: it provides a significantly more intense experience than Tremoceira’s traditional piri-piri sauce.

We recommend it to those for whom "spicy" is not a warning, but a promise.

Packaging: 100 ml
Origin: Portugal