Peri Peri Dry Rub Recipe !exclusive! ⭐ Ultra HD

This rub is versatile, but it shines brightest on proteins that can handle high heat.

It started on a humid Tuesday in his tiny Lisbon apartment, three years before the restaurant even had a name. Sofia had mentioned she missed the frango assado from her grandmother’s village—the kind with skin so crisp it shattered, and heat that started as a whisper and ended as a roar. Leo, a line cook with more ambition than sense, decided to reverse-engineer it from memory and a smuggled bag of dried bird’s-eye chiles. peri peri dry rub recipe

5 minutes Yields: Approx. ½ cup (enough for 2-3 lbs of meat) This rub is versatile, but it shines brightest

The term "Peri Peri" (also spelled Piri Piri or Pili Pili) is derived from the Swahili word for "pepper-pepper". The heart of the blend is the , a small but potent pepper that can reach up to 175,000 Scoville Heat Units—hotter than a jalapeño but milder than a habanero. Leo, a line cook with more ambition than

He spread the ingredients across his chipped marble counter: six red finger peppers, two heads of garlic (papery skins intact), a knob of ginger, lemon zest dried on the radiator, smoked paprika from a tin his mother mailed from Alentejo, oregano that smelled of roadside dust, and salt as coarse as sea gravel. He worked past midnight, toasting the chiles in a dry pan until their seeds popped like tiny firecrackers, filling the apartment with a smoke that made his eyes water and his neighbors bang on the wall.