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Boneheads Grilled Fish and Piri Piri Chicken receives two Scovie Awards
March 21, 2007
ATLANTA — Boneheads Grilled Fish & Piri Piri Chicken was recently awarded two 2007 Scovie awards for their signature Piri Piri sauces. The Scovie Awards recognize top fiery foods from around the globe.
Boneheads was recognized in the "Hot Sauce — Medium" category for its Medium Piri Piri Hot Sauce and in the "Hot Sauce — Specialty Chile" category for its Hot Piri Piri Hot Sauce, according to a news release.
"We are thrilled our Boneheads sauces did so well during our first year entering the competition, and we are glad to help raise the profile of the Piri Piri pepper," said Boneheads senior vice president and brand leader Seth Salzman. "We invite everyone to Boneheads to try any of our four Piri Piri sauces with the entrée of their choice."
Piri Piri Sauce in Portugal and South Africa is similar to BBQ sauce in the United States. The common ground for Piri Piri sauces are lemon juice and African Birdseye Chili.
The Boneheads Hot Piri Piri sauce combines fresh peppers and lemon juice with the fiery African Birdseye Chili, onions, garlic, and other spices. The ingredients of the Boneheads Medium Piri Piri sauce are similar to the Hot Piri Piri with addition of fresh herbs cilantro, oregano, parsley and other fresh ingredients.
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