Spicy Portuguese sauces use herbs, oil and vinegar

When the first large wave of Portuguese immigrants arrived in 1878, they brought a distinctive cuisine that bears Mediterranean influences and incorporates a variety of spices such as chilies, coriander, cinnamon and saffron. Sauces made from a combination of herbs, oil and vinegar give meat, poultry and seafood a distinct flavor that extends beyond Hawaii’s favorite Portuguese dishes like bean soup or malasadas.

This week, we feature Portuguese sauces.

MOLHO ESCABECHE (VINEGAR MARINADE)
1/2 cup olive oil
1/2 cup finely chopped Maui onion
6 garlic cloves, finely chopped
1 bay leaf
1/4 teaspoon saffron threads
1/4 cup finely chopped parsley
1 tablespoon paprika
1/4 teaspoon cinnamon
1/4 cup cider vinegar
1/4 cup red wine vinegar
1/2 teaspoon Hawaiian salt, or to taste
1/4 teaspoon black pepper

In a skillet, heat oil over medium-high heat and saute onion until translucent. Reduce heat, add garlic, bay leaf, and saffron and cook until it becomes aromatic, about 2 minutes. Add parsley, paprika and cinnamon. Heat through and remove from heat. Add both vinegars, salt and pepper. Mix well and pour over grilled fish or serve on the side. Makes 1-1/2 cups.

Approximate nutritional information, per tablespoon serving (not including salt to taste): 50 calories, 5 g fat, 1 g saturated fat, 50 mg sodium, 1 g carbohydrate, no cholesterol, fiber, sugar or protein

PIRI PIRI (AFRICAN BIRD’S EYE CHILI) SAUCE
1 cup extra-virgin olive oil
1 large red bell pepper, seeded and finely chopped
4 fresh jalapeno peppers, seeded and chopped
4 fresh African bird’s eye chilies, seeded and minced (substitute with Hawaiian chili peppers)
4 cloves garlic, minced
1 tablespoon smoked paprika
2 tablespoons lime juice, freshly squeezed
2 tablespoons lemon juice, freshly squeezed
Kosher salt and pepper, to taste

In a medium sauce pan over medium-high, heat olive oil. Add peppers, chilies, garlic and paprika and cook 4 minutes, stirring constantly. Remove from heat and cool. Combine cooked peppers, vinegar and lemon juice in blender. Blend until mostly smooth. Season with salt and pepper. Transfer to a sterile jar, cover and refrigerate for 3 days before using. Use to marinate chicken or prawns before grilling, or serve as dipping sauce with cooked meat or seafood. Makes 2 cups.

Approximate nutritional information, per 2 tablespoons serving as dipping sauce (not including salt to taste): 130 calories, 14 g fat, 2 g saturated fat, 2 g carbohydrate, 1 g sugar, no cholesterol, sodium, fiber or protein

MASSA DE PIMENTAO (RED BELL PEPPER PASTE)
8 to 10 red bell peppers
3-1/2 tablespoons Hawaiian salt
4 large garlic cloves, grated
1/2 cup extra-virgin olive oil

Wash, core, seed and cut bell peppers into 1-inch-wide strips. Place layer of strips in large oven-safe glass bowl; sprinkle with some of the salt. Repeat with remaining peppers, forming several layers of peppers and salt. Let stand uncovered at room temperature for 24-28 hours.

Preheat oven to 250 degrees. Thoroughly drain peppers and place bowl uncovered in oven. Roast 2-3 hours, stirring occasionally until most of liquid has evaporated. Remove from oven and cool to room temperature. Peel peppers and discard skin.

Add peppers, garlic and oil into blender and process until smooth. Transfer to sterile jar, cover and refrigerate. Will keep in refrigerator for two weeks. Use as rub for roasting meat or chicken, or to flavor soups or stews. Makes 1-1/2 cups.

Approximate nutritional information, per tablespoon serving: 60 calories, 4.5 g fat, 0.5 g saturated fat, no cholesterol, 500 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.