Earlier this week, I posted a recipe for lemon and herb sauce, and as promised, here is the hot peri-peri sauce for those who like it hot. The sauce works great for chicken, fish, chips and just about anything you can think of. When making my Nando’s fake-away, this is the hot sauce I marinade the chicken in before cooking. If you baste the chicken while cooking, you get an even hotter version.
INGREDIENTS
- 300 g red bell pepper, chopped
- 100 g onion chopped (red onions, if you have them, otherwise, use normal onions)
- 50 g African Birds Eye Chilli (Use any other spicy variety if these are not available) If you want the sauce milder, use less, and use more to make a hotter sauce.
- 10-12 cloves garlic (one teaspoon crushed garlic equals one clove, if you don’t have any fresh garlic)
- 1 tbsp paprika (smoked, if you can get it)
- 1/2 tsp black pepper
- 1/4 cup white vinegar
- 2 teaspoons salt
- 1/4 cup olive oil (if you don’t have, use sunflower or canola)
- 1 tbsp dried origano (origanum)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 teaspoon dried rosemary
INSTRUCTIONS
- Add all the ingredients into a blender and blend until smooth.
- Transfer the sauce into a pot and cook for 15-20 minutes on medium low heat.
- Remove the pot from heat and allow to cool.
- Pour the sauce in a glass jar and refrigerate for up to 15 days.
- Use as required.
***To store for longer periods, sterilise jars, and pour the sauce into the jars, then seal.