Hot Sauce Piri-piri is a basic of Portuguese food, very common in the Portuguese recipes, mainly to add on every type of food, including the famous chicken piri-piri. Add sparingly in the plate, and dip your meat in it, or add it to sauces and condiments too.

The Hot Sauce Lemon Pepper is a mild piri-piri sauce with lemon, i.e. with a real fruity flavour. Ideal for chicken and poultry, because the lemon taste suit well to the white meat. Children can have it without any doubt, this one do not hurt…

The Hot Sauce Chicken Peri-Peri, that’s the famous one!

A reach blend of hot Chilis, onions, garlic, lemon, all the best to temper grilled chicken, Portuguese mind!

The Hot Sauce Garlic Pepper sauce is a hot sauce blended with garlic, which gives a very strong flavour to add to red meats. Better not to forecast a gallant Rendez-vous after lunch.

Based on a very traditional recipe from Timor, it is a mild spicy paste, done with hot Chillies, paprika and lemon, altogether with seeds, very fruity and suitable for many dishes, super with grilled shrimps.

Still in our days, some people in Africa are travelling with their own sauce to temper whatever food they eat, and as you know, sometimes in the desert, not every food is fantastic. So they are using this kind of paste, easy to dip in, and giving a strong flavour to the food. Hot Chillies, lemon and garlic.

The Garlic Wine Marinade is a complete recipe to temper whatever the meat you want to cook. Includes paprika, lemon, garlic and white wine. Just spread on meat before cooking and do not add salt.

The Garlic Puree is a pure garlic puree preserved in salt. It’s a very convenient product to be used before cooking as a marinade or just to replace fresh garlic. It avoids bad smell on hand and allows a better distribution of the garlic flavour on meat. Store in the fridge, and you’ll always have garlic available.

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