Name: Portuguese-Style Chili Sauce Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Portuguese
Ingredients: 125 g chilli paste (Italian chilli paste or sambal oelek); 60 ml olive oil; 1 tbsp fresh lemon juice; ½ tsp freshly minced garlic; ½ tsp freshly minced ginger; ½ tsp caster (superfine) sugar; Sea salt flakes, to taste; Freshly cracked black pepper, to taste

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Introduction

This Portuguese-style chilli sauce is a vibrant and flavorful condiment that brings a perfect balance of heat and zest to any dish. Made with simple ingredients, it’s quick to prepare and adds a delightful kick to grilled meats, seafood, or even sandwiches.

A close-up view of a single layer of vibrant chili oil in a white bowl with black polka dots, showing a chunky texture made of small red chili pieces sitting in the rich orange-red oil, with a wooden spoon scooping some of the mixture from the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125 g chilli paste (Italian chilli paste or sambal oelek)
60 ml olive oil

1 tbsp fresh lemon juice
½ tsp freshly minced garlic

½ tsp freshly minced ginger
½ tsp caster (superfine) sugar

Sea salt flakes, to taste
Freshly cracked black pepper, to taste

Instructions

Step 1: In a small bowl, combine the chilli paste, olive oil, lemon juice, minced garlic, minced ginger, and caster sugar. Stir until the mixture is well blended.

Step 2: Let the sauce sit for a few minutes to allow the flavors to meld and intensify.
Step 3: Serve immediately or transfer to a clean jar and refrigerate for up to 3 days. Bring to room temperature before using, as the olive oil may solidify when chilled.

Tips & Variations

For a milder sauce, reduce the amount of chilli paste or substitute with a milder pepper paste.

Add a pinch of smoked paprika for a subtle smoky flavor.
Use fresh lemon juice instead of bottled for a brighter, fresher taste.
Try adding chopped fresh herbs like parsley or cilantro for added freshness.

Storage

Store the sauce in an airtight container in the refrigerator for up to 3 days. Before serving, bring it to room temperature and stir well since the olive oil may solidify when cold. This sauce is best enjoyed fresh but can be kept refrigerated briefly.

How to Serve

A close-up view of thick golden fries arranged on a white speckled plate, with one fry dipped halfway into a small white bowl filled with chunky red chili sauce made of bits of red peppers and seeds in a smooth liquid. The fries are crispy with a slight browning on the edges, and the chili sauce looks thick and textured with bright red and orange hues. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of oil instead of olive oil?

Yes, you can substitute olive oil with a neutral oil like sunflower or grapeseed oil, but olive oil provides a richer flavor that complements the sauce well.

Is this sauce very spicy?

The spice level depends on the chilli paste used. Sambal oelek tends to be quite hot, but you can adjust the heat by using less chilli paste or opting for a milder version.